Double Smoked Chicken

Grind all the ingredients mentioned under paste into a fine paste.

Extract the milk from the soaked coconut and set aside.

Heat the saffron for 2 seconds and soak in hot milk.

Heat ghee, add bay leaf, cinnamon stick to it. Add the onions and fry them till it is golden-brown. Add the ginger-garlic paste and fry for a couple of minutes.

Add the ground paste and saute well.

Add cashew nut paste and cook.

Add the chicken pieces and 1/2 a cup of water and continue cooking, for approximately minutes, over a low heat. When the chicken is almost cooked, add the coconut milk, green chillies, coriander leaves and yoghurt.

Cook till the chicken is tender.

Add the cream and saffron and simmer for 2 minutes.