Ingredients:

• For white sauce:
• 1 kg – boneless Chicken (cubed)
• 1 tbsp – Ginger Garlic paste
• 100 g – Onions (sliced)
• 100 g – sesame seeds
• 100 g – Cashew nuts (unsalted)
• 200 g – Yoghurt
• 500 ml – Milk
• 100 g – desi Ghee
• For green sauce:
• ½ bunch Spring onions
• 2 Capsicums
• ½ fresh Coriander leaves
• 1 bunch fresh Mint leaves
• 1 tbsp – Ginger Garlic paste
• 100 g – desi Ghee
• 1 Bay Leaf
• 5 – green Cardamoms
• 50 g – Green chillies
• salt to taste

Method:

1. For white sauce:
2. Boil sliced onions, sesame seeds and cashew nuts for 30 mins or till they become very soft.
3. Strain them after boiling and cool them to room temperature.
4. Mix the three of them with yoghurt and make a paste.
5. Heat the desi ghee, add ginger garlic paste and cook till it becomes slightly golden.
6. Add the white cashew paste, milk and cook for 20 mins.
7. For green sauce:
8. Mix all the green herbs and make a puree.
9. Heat the desi ghee and same ginger garlic paste until golden brown.
10. Add cardamom, bay leaf and the white sauce.
11. Add salt to taste and cook the sauce for 20 mins.
12. Dredge the chicken cubes in the sauce for an hour.
13. Cook them until half done in the sauce.
14. Add milk in the final stage of cooking and bring to require consistency.

Recipe courtesy of Anita Raheja