Ingredients:

1. 3 lbs of Boneless Chicken, cut into small pieces of approx. 1/2 Inch in size.
2. 2 chopped onions.
3. 6 chopped Green chillies.
4. 1/4 tea spoon of saffron.
5. 1 1/2 tsp cloves powederd
6. 6 Small crushed cardemoms
7. 1" Long stick of cinnamon (powered).
8. 1 Cup of fresh cream (or malai)
9. 1" long piece of greated ginger root.
10. 2 cloves of minced garlic.
11. 1 cup of thick fresh curd (yoghurt)
12. 4 TSBP. OF butter (ghee) or oil.
13. Salt to taste.
14. 1 TSBP. of Turmeric (Haldi)
15. 1 Cup of Water

Method:

• Heat butter and then fry garlic, Onions , ginger till it is brown in a deep dish pan (approximately 3 minutes on full heat.)
• Add Cardemoms, Cloves, Pepporcorns, Cinnamon and cook on slow heat for 1 minute .
• Add Chillies and chicken and cook for 5 minutes.
• Add water and Bay leaves and cover the pan, cook till chicken pieces are tender (approximately 2-4 minutes on slow heat.)
• Add beaten curd, saffron and salt.
• Put heat on full and wait till it boils.
• Put beaten cream (malai), add cashewnuts and almonds. Cook at medium temperature till the gravy becomes thick.
• Serve hot with Punjabi Naan.