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.
