Murgh Korma

1: Soak the poppy seeds in ¼ Cup of water and soak the cashew nuts in water.

2: Make the nut paste with the soaked poppy seeds and cashew nuts into a fine paste.

3: Heat oil and sauté the onions, ginger, garlic and green chillies until the onions turn translucent.

4: Blend the onions mixture into a fine paste with some water.

5: Heat ghee in a kadhai and sauté the whole spices until aromatic.

6: Add the onion paste and sauté until no longer raw in aroma, on a low flame until the oil starts separating. The mixture should not brown.

7: Add the curd, nutmeg and pepper powder while stirring often.

8: Add the chicken and water and simmer for 15 mins, covered until the chicken is tender.

9: Add the nut paste and simmer further for 3-5 mins.

10: Finish with garam masala, cream and chopped coriander leaves.