Preparation

Heat the ghee in a pan put cardamom, cloves, mace and Shahi zeera

Then add ginger and garlic paste and sauté for some time.

Then add the chicken and let it cook for about 2-3 minutes.

Keep stirring it.

Once it becomes brown, add coriander and chili powder.

Add salt to it and keep sautéing for 5-6 minutes.

Slice the onions and fry them in a separate fryer till golden brown in color.

Fry cashew nuts also till golden color and make a paste of brown onion, brown cashew with yoghurt together.

Put the dry masala and the above paste in the pan and cook for another 15 minutes over a medium heat.

If the gravy is too thick add little bit of water before covering it.

Add saffron water and Awadhi garam masala in it.

Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.

Keep stirring occasionally.

Once cooked serve it hot

Ingredients: