In a pot add water, 1 small cinnamon stick, 2bay leaves, 2 cardamom and 2 cloves and chicken pieces. Boil till chicken is soft and tender.
Remove chicken from the stock Strain stock and remove the whole garam masala. Keep aside.
Let the chicken cool and shred and remove the bones. Keep aside
Heat oil and butter in a pan. Add the rest whole garam masala. Saute then add chopped onions and saute till golden brown. Then add finely chopped tomatoes and fry. Add ginger garlic paste with 1/2tsp salt saute and then add the spices. Add water and mix.
Once the masala is cooked then add shredded chicken. Add poppy seeds and cashew paste mix well. Add beaten curd with little water. Mix well. Add the required amount of chicken stock to adjust the gravy. Let simmer for 5 mins.
Then add roasted kasuri methi and cream and garam masala. Add chopped boiled eggs and kewra water.mix well. Garnish with chopped coriander and fresh cream and serve hot with roti, naan or paratha.
