Chicken Breasts		1 kg
	Poppy Seeds		1 ½ tsp
	Plain yogurt		150 ml
	Ghee or butter		75 ml
	Almonds blanched	60 gms
	Cashewnuts		60 gms
	Bayleaf			1 no
	Onions chopped		2 no
	Green chilli choped	3 no
	Green Cardamom		2
	Garlic paste		2 tsp
	Ginger paste		2 tblspn
	Clove			2 no
	nutmeg powder		¼ tsp
	mace powder		¼ tsp
	salt			as required

• Soak poppy seeds in ½ cup of water, drain and grind to a fine paste.
• Hang yodurt in a muslin cloth for about 1 hour, whisk in a bowl.
• Heat ghee, add almonds, cashewnuts, bayleaf and then add onions, fry till light colored.
• Add chopped chillies, cardamom and the poppy paste. Add a cup of water and cook for 10 minutes.
• Grind everything to a paste.
• To a little ghee, add ginger/garlic paste, choped chilli and a clove.
• Add the chicken. Saute till the shin is seared and then add the whisked yogurt.
• Add the ground spice mixture along with a cup of hot water.Add the salt and let the chicken cook.
• Add the nutmeg and mace powder.Serve garnished with coriander leaves and silver virk.
  
• If you find it bland, add pepper powder.

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