Back to 4 servings Chicken 2 lb bone-in chicken pieces, skinless, cut into about 1.5-inch pieces; boneless thighs also work 1 tbsp ginger garlic paste 0.5 cup plain yogurt, whisked smooth; unsoured 1 tsp white pepper powder 1 tsp salt, plus more to taste Poppy-cashew paste 10 cashew nuts, soaked 2 tbsp white poppy seeds, soaked in warm water; melon seeds can replace them 4 green chilies, stems removed; adjust to taste Cooking 4 tbsp ghee, divided 2 tbsp oil, neutral Whole spices 3 cloves, whole 7 black peppercorns, whole 2 inch cinnamon stick 2 green cardamoms, whole 2 black cardamoms, whole 4 dry red chilies, whole Gravy 0.5 cup onion paste, raw, blended, not browned 1 cup water Finishing 2.5 drops kewra essence, use sparingly 1 pinch saffron, soaked in 1 tbsp warm milk; optional
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1 Step 1: Mix the chicken with the ginger garlic paste and yogurt and marinate for 1 hour.2 Step 2: Soak the cashews and poppy seeds in warm water for 10 minutes, then blend them with the soaking water and the green chilies into a smooth paste.3 Step 3: Heat the ghee and oil over medium-high heat and fry the whole spices for 10 to 15 seconds until fragrant.4 Step 4: Lift the chicken out of the marinade, add it to the pan and fry for 4 to 5 minutes, stirring often, until lightly colored. Keep the leftover marinade.5 Step 5: Add the leftover marinade, the nut and seed paste, white pepper, salt and garam masala and stir well.6 Step 6: Add the raw onion paste and 1 cup of water and stir to combine.7 Step 7: Reduce to low heat, cover tightly and simmer for 30 to 35 minutes, stirring a few times, until the chicken is cooked through. The chicken is done at 165°F (74°C) at the thickest part near the bone, with no pink at the bone and juices that run clear.8 Step 8: Stir in the remaining 1 tablespoon ghee and the kewra essence, taste and adjust the salt, and garnish with the saffron milk if using. Serve hot.getsaucepan.com/r/d759a0d6-63a3-50d9-8700-f5fa09523614
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