Chicken Rezala

Marinate chicken with curd,little salt,and ginger garlic paste for an hour.Make a paste of 11/2 onion,chopped tomato,little curd.Also make a paste of soaked poppy seeds,sesame seeds and 4 cashews or almonds.Add just 1tbsp of the sesame almond paste.

Chop 1/2 onion finely.Heat oil in a wok and sprinkle half crushed whole garam masala,pepper corns and bay leaf.When they splutter,fry chopped onion.Add the marinated chicken and toss.Now add the other wet pastes and fry adding ghee till oil leaves sides.

Sprinkle chopped green chillies,pepper powder,salt and pinch of sugar.Add white chicken korma masala.The taste should be tangy,light sweet salty and sour.Add little water when oil leaves sides.Cook on low flame.

When nearly done,sprinkle soaked saffron in warm milk and kewra water.Garnish with chopped almonds or cashews,green chillies and fresh cream.The gravy should neither be too thick or too light.Enjoy with rumali roti,pulao or as a side dish to biryani.