Mughlai Chicken Curry...

Ingredients:

• 8 medium sized pieces (about 800 grams) of chicken
• 2 tablespoon(s) yoghurt
• 2 tablespoons clarified butter (ghee) / butter / oil
• 4 medium onions finely chopped
• 1 teaspoon(s) hot spice mix (garam masala) powder
• 2 bay leaves
• salt to taste
• finely chopped fresh coriander leaves to garnish

To be ground

½ teaspoon(s) turmeric powder
2 tablespoon(s) cashewnut bits soaked in some water
4 whole dry red chillies roasted
1 tablespoon(s) each of poppy and cumin seeds roasted
½ teaspoon(s) nutmeg grated
1 teaspoon(s) blade of mace
1 teaspoon(s) each of red chilli powder and black peppercorns
1" piece cinnamon broken
2 cloves
2 green cardamom(s) pounded

Method of preparation:

1. Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/ butter / oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator.
2. Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saute on medium level for about 3 minute(s) or till the onions are light brown in color.
3. Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.

Garnish with finely chopped fresh coriander leaves.

TIP:

* The cashewnut pieces can be replaced by the same measure of chickpea flour to thicken the gravy.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).