Ingredients:

• Chicken – 1 kg
• Lime juice – 2 tbsp
• curds – 2 cup
• salt to taste
• For Green Paste:
• Coriander leaves – ½ cup
• Mint leaves – ½ cup
• green chilies – 6 to 8
• Ginger – 3 cm
• oil or Ghee – 3 tbsp
• Cardamoms – 4
• Cloves – 4
• Cinnamon – 2 pieces
• Onion – 1 cup, finely sliced Cashew nuts – 1 tbsp
• Almonds – 1 tbsp, blanched and peeled
• melon seeds – 1 tbsp
• Poppy Seeds (khus khus) – 1 tbsp
• fresh Cream – ½ cup

Method:

1. Skin and clean the chicken and cut into joints.
2. Rub with lime juice and salt.
3. Line a colander with thin cloth and pour the curd in it.
4. Let the liquid drain till 1 cup of thick curd is left in the colander.
5. Transfer the curd to a bowl and beat till smooth.
6. Grind all the ingredients for green paste together and mix with the curd.
7. Pour it over the chicken and marinate for 1 hour.
8. Heat oil in a kadai.
9. Add cardamom, cloves and cinnamon.
10. Add onion and fry till golden brown.
11. Add the chicken with the marinade and simmer covered till the chicken is cooked.
12. Mean while grids the nuts and seeds together to a smooth paste.
13. When the chicken is cooked, add the nuts and seeds paste.
14. Simmer the curry for 3 minutes. Remove from fire and stir in the cream.
15. Serve hot with Pulao, paratha or naan.