PREPARATION

1. In a small bowl, add 1 1/2 tablespoon cashews, 1 tablespoon poppy seeds, 1 teaspoon white sesame seeds and 60 milliliters water.
2. Soak for 30 minutes.
3. Heat 1 1/2 teaspoon oil in a pan, add 40 grams onion, 50 grams bell pepper and sauté for a minute.
4. Keep aside.
5. In a bowl, add 100 grams onion, 2 teaspoon green chili, 2 teaspoons ginger and 2 tablespoons water  .
6. Transfer it in a blender and blend to a smooth paste. Keep aside.
7. Now, in a soaked seeds, add 50 milliliters water and transfer it in blender.
8. Blend to a smooth paste.
9. In a mixing bowl, add 550 grams chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, 1/2 teaspoon cumin powder, 1 teaspoon ginger garlic paste, 1 tablespoon lemon juice and 40 grams fresh cream. Mix well.
10. Keep aside and marinate for 1 hour.
11. Now, heat 2 tablespoons oil in a pan, add marinated chicken and cook for 8-10 minutes.
12. Heat 1 tablespoon oil, and 1 tablespoon butter in a pan, add 3 pods cloves, 2 pods cardamom, and 1 teaspoon cumin. Mix well.
13. Now, add blended onion paste and cook for 7-8 minutes .
14. Then, reduce the heat and add 80 grams yogurt. Mix well.
15. Add 1 teaspoon salt, 1/4 teaspoon white pepper and stir well.
16. Now add sautéd veggies and cooked chicken and give it a stir.
17. Add 150 milliliters water, mix once and cook for 5-7 minutes .
18. Now add blended cashews paste and mix well.
19. Add 50 grams fresh cream and 1 teaspoon dry fenugreek leaves. Mix well.
20. Cook for a minute on a medium heat.
21. Now, add 2 teaspoon coriander and stir well.
22. Garnish it with chopped coriander.
23. Serve.