Mughlai Chicken curry (Dhaba style)

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Ingredients for Mughlai Chicken: For Marination: - Chicken with bones- 500 gms - Salt-3/4 tsp - Turmeric powder-1/4 tsp - Red Chilli Powder- 1/2 tsp For the paste: - Fried onions (2 medium sized onions) - Green chillies- 2 - Ginger- 1” piece - Garlic cloves- 5 - Cashew nuts- 12 (soaked in warm water earlier) Whole spices: - Green cardamom-3 - Cloves-3 - Cinnamon- 2 - Whole peppercorns-10 - Bay leaf-1 Powders: - Coriander powder-2 tsp - Cumin powder-1/2 tsp - Garam masala powder- 1/2 tsp - Kewra water (Screw pine Essence)- 1/2 tsp (optional) - Oil- 3 tbsp - Salt-1/4 tsp for seasoning

Preparation: - Marinate the chicken pieces with the items indicated. Set aside for 30 mins. - Soak the cashew nuts in warm water for around 20 mins. - Slice 2 medium sized onions & fry till light brown (birista). Remove from oil & keep aside to cool. - Put all items indicated for paste in the grinder and coarse grind it, give a mix, add water and blend to a smooth paste. Process: - Heat oil in a pan or kadai and add the whole spices. - Once it splutters, add the paste. Fry on medium to low heat for 6-7 mins till color becomes light brown and oil separates. - Add in the coriander, cumin and garam masala powder, mix well and add 1/2 a cup of water. Fry for 3-4 mins till the masala is cooked and oil separates. - Now add in the marinated chicken , mix well and fry on medium heat for 5 mins. - Lower heat and continue to fry it for another 2-3 mins till the chicken pieces are browned and masala coats the chicken pieces. - Add 200 ml water & 1/4 tsp salt, mix well and cover & cook for around 20 mins till chicken is tender. - Lastly, optionally add keora water for additional flavour, mix well and simmer for around 1-2 mins. - Serve hot with roti or rice