Ingredients:

• Chicken – 4 kg
• Cashewnut – 1 cup (soaked in boiling water)
• Onion – 8
• 4 tbsps – ginger-garlic paste
• 2 – whole coconuts, grated
• Oil
• 4 – Bay Leaves
• Curd – 1 cup
• Salt to taste
• Green chilli – 8 – 10
• Coriander leaves – 1 big bunch
• A little fresh Cream
• For grinding:
• 2 tsp – Jeera
• 4 tbsp – Khus Khus
• 20 pods – Cardamom
• A few Cloves
• 2 inch Cinnamon pieces – 3
• 15 – dry chillies
• 1.5 tsp – Turmeric powder

Method:

1. Extract coconut milk, both thick and thin, from the coconuts.
2. Heat oil and fry the sliced onions.
3. Add ginger-garlic paste and fry well.
4. Grind the masalas, add along with bay leaves and fry for some time.
5. Add 1 cup of curd and mix well.
6. Simmer for some time.
7. Add some thinned coconut milk, the chicken and salt.
8. When the chicken is half-cooked, add finely chopped green chillies, the cashewnuts and coriander leaves.
9. Add thick coconut milk and a little fresh cream.
10. Give one boil and remove from the flame.