CHICKEN SHAHI KORMA

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Chicken pieces - 1 kg
Ginger - 1 inch stick
Garlic pod - 7 -  8
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Kashmiri red chilly powder - 1 tsp
Sliced onion - 2 big size
Green cardamom - 2
Black cardamom - 1
Whole black pepper - 3 - 4
Cloves - 3 - 4
Cinnamon - 1 inch stick
Mace - 1 inch
Nutmeg - a pinch
Cumin seeds - 1 tsp
Poppy seeds - 1 tbsp
Melon seeds - 1 tbsp
Cashew nuts - - 1 tbsp
Fried cashew nuts - 1 tbsp
Khoya - 2 tbsp
Curd - 1 cup
Salt - to taste
Kewra water - 4- 5 drops
Oil - 1 cup

METHOD
Soak poppy seeds,melon seeds and one tbsp cashew nuts in warm water for half an hour
Wash and clean chicken pieces and marinate with curd and keep aside for an hour.
Make a paste of ginger,garlic and whole  garam masala.
Also make the paste of poppy seeds,melon seeds and cashew nuts
Heat one tbsp oil in a pan and fry the cashew nuts and strain it
Again heat oil in a pan and add sliced onion and fry till transparent.
Add marinated chicken pieces and fry in the medium flame.
Add whole garam masala  paste and mix well.
Add coriander powder.red chilly powder,turmeric powder and kashmiri mirch powder and mix well.
Add the poppy seeds paste and mix it well
Also add the khoya and fry until oil leaves the pan
Add two cup of water and salt and cook for ten mins in medium flame
Turn off the flame and add kewra water and mix well
Garnish with fried cashew nuts and serve hot.with fried rice