|Whole black peppercorns||10|
|Fennel seeds||1 Tablespoon|
|Poppy seeds||1 Tablespoon|
|Coriander seeds||1 Tablespoon|
|Chopped ginger||1 Tablespoon|
1. Cut the chicken into decent sized pieces, marinate with salt and set aside.
2. Grind the spices finely with a little water.
3. Take a heavy bottomed vessel and place three tablespoons ghee in it. When hot add bay leaves, cardamoms, cinnamon, black peppercorns and rosemary powder. Lower flame and stir for two minutes. Add the finely ground masala and stir for seven minutes till cooked. Add the chicken pieces and mix vigorously for six minutes. Add all the coconut milk in a dribble to the pan. Heat the saffron on a griddle and crumble it onto the chicken and allow to simmer for 20 minutes.
4. Beat the cream and add it slowly to the cooked chicken till it is one with the gravy. Serve in a flat dish and cover with silver leaf.