Chicken Kurma

Ingredients: 



4 tbsp oil or as per requirement
Masala for seasoning: 4 cloves, 1 cinnamon stick, 4 elaichi/cardamom, 1 tejpatta/bay leaf
2 large onions, finely sliced
2 green chillies sliced or whole
1/2 kg chicken, washed and drained completely
2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp red chilli powder (adjust)
500 ml water 

For paste: 

(Keep poppy seeds and cashew nuts in warm water for 30 minutes and make paste. Mix coriander pwd, Jeera powder with paste and add yogurt and mix well)
1/4 tsp cumin/jeera powder
1 tbsp poppy seeds
12 cashews

For mixing in paste: 

3/4 tsp coriander powder
1/4 tsp cumin/jeera powder
1/2 cup thick fresh yogurt
Salt to taste
1/2 cup chopped coriander leaves 

Method:

1. Take a pressure pan or deep cooking vessel.
2. Heat oil and add seasoning.
3. Fry onions to brown colour and add green chillies.
4. Add ginger garlic paste and fry till the raw smell goes off.
5. Add chicken and fry.
6. Add 1/4 tsp turmeric powder, 1 tbsp red chilli powder and half of the coriander leaves and mix well.
7. When it thickens, add water mix well.
8. When the water starts boiling, reduce to simmer. Cover lid.
9. Let half of the water evaporate and check chicken - it should be half boiled.
10. Now add the paste, mix well, add a cup of water and salt as per taste.
11. Switch off when the desired consistency is reached and oil floats on top.
12. Option: Butter can be added as topping with garam masala.