MAKING

Soak the cashewnuts, melon and poppy seeds. Once they are well soaked and soft, blend them into a very smooth paste by adding required water

Marinate the chicken for atleast 30 min (better if marinated overnight) with the marinade ingredients.

In a pan heat the ghee, add slit green chilies, cardamom, cloves, and bay leaf.

Add the cashew paste and sauté. Add the stirred yogurt (only after the cashew paste so it does not split). Cook it for some time.

Strain the sautéed mix and reserve it.

In another pan add oil, add the marinated chicken to it, sauté it till its nice and brown.

Add the reserved gravy, mix well, Add split green chilies (optional).

Add the spices chili powder, coriander powder, garma masala, pepper, and salt. Add water as and when required.

Cook the chicken for 30 – 45 min. At the end add heavy/whipping cream to the gravy.

SERVING

Serve it hot with Roti or steamed rice.