Ingredients
Chicken (8med. Size pieces about 800gms), clarified butter or ghee (4tbsp), garlic paste (2tbsp), ginger paste (1tbsp), salt (to taste), green chilly paste (2tsp), beaten yogurt (1c), finely chopped fresh coriander (to garnish), black cardamom powder (1/2tsp), green cardamom powder (1/2tsp), small blade of mace powdered (1), milk (1c), hot spice mix powder or garam masala (1tsp), cashew nut paste (4tbsp), finely sliced onions (3), bay leaves (2).

Method of preparation:-
Take a large bowl, mix yogurt, half the ginger and garlic paste, salt, green chilly paste in it. Marinate the chicken in this mixture for about 2 to 3 hours. Take a heavy bottomed pan, heat oil in it. Add bay leaves in it and fry them and then add onions in it and sauté them for about 4 minutes until the color of onions changes to light brown. Add the rest of garlic and ginger paste in it. Fry them until the onions changes to golden brown. Now add the chicken pieces with marinade in it and cook it for about 3 minutes until the gravy starts boiling. Turn down the heat to low and slowly mix the cashew nut paste in it and then mix garam masala and milk in it. Sprinkle green and black cardamom powders and mace powder in it. Cover the pot tightly and cook for about 15 minutes on low heat u7ntil the chicken pieces get cooked and curry gets fragrant. When it gets ready then decorate it with coriander leaves and serve it.

Number of servings – 4