Marinate chicken with curd,tomato puree,little salt,ginger garlic paste,turmeric,red chilli powder,roasted jeera powder, 1 tsp chicken masala,2 bay leaves, and 2 tbsp mustard oil.
Make a paste of fresh cream or malai, cashewnuts,1 onion,sesame seeds and add it to the chicken marinade.
Heat mustard oil in a nonstick pan and sprinkle half crushed cardamom, cinnamon and cloves.When they splutter,add the chopped onion and fry golden brown.
Now add the marinated chicken alongwith the marinated masalas and fry till oil leaves sides.
Add 1cup water approximately and cook on low flame covered till chicken is done.As it is chicken leaves water plus there is moisture in ground paste.Add little more salt if needed.When nearly done,add ghee and garnish with chopped coriander and slit green chillies.Serve with tandoori roti or jeera rice.
