Ginger 20 gm
Garlic 40 gm
Cashew nuts 125 gm
Almond 125 gm
Poppy seeds 60 gm
Dry copra 100 gm
Black cardamom 5 gm
Green cardamom 7 gm
Cinnamon stick 4 gm
Bay leaf 3
Ghee 150 gm
Curd 150 gm
Mint 30 gm
Coriander 35 gm
Red chilli powder 15 gm
Turmeric powder 5 gm
Salt 5 gm
Water 1.5 litre
Fresh cream 35 gm
Saffron 0.1 gm
Garam masala powder 5 gm
Onion 50 gm
Heat oil/ghee in a handi/pan, add green cardamom, black cardamom, cloves, cinnamon and bay leaves, stir over medium heat until the green cardamon is light golden.
Remove the spices with a strainer.
Then add onions, saute until golden brown, add the almond paste, ginger and garlic paste –both dissolved in 30ml of water.
Stir-fry for 3-4 minutes, adding a little water if it starts to stick to the bottom of the pan.
Add chicken and stir. Sprinkle turmeric and salt and stir again. Then, stir-fry for five minutes.
Add water (approx 180 ml) and bring to a boil. Reduce the flame to a low heat, cover and simmer stirring occasionally, until the chicken is cooked (approx 15 minutes).
Uncover and cook, stirring occasionally, until the liquid evaporates. Add the mint leaves.
Now add tomato puree,curd and cook, stirring occasionally for 3-4, minutes. Then add fenugreek and stir-fry for 10 minutes (if using refreshed fenugreek, for 4-5 minutes).
Add cream and simmer for two more minutes.
Remove handi/pan from heat, stir-in yoghurt, return handi/pan to heat, cover and simmer, with fenugreek and saffron.
Remove and adjust the seasoning. Finish with garam masala.