500g chicken (chicken breast or pieces) 2 tablespoon ghee (Clarified butter)1 onion, sliced2 cinnamon sticks6 black peppercorns1 bay leaf1 clove1 big cardamom ⅓- ½ teaspoon ground coriander ½ teaspoon tumeric ¼ teaspoon black pepper 1- 2 teaspoon sugarGaram masala powder1 heaped teaspoon ground ginger and garlic1 clove garlic, chopped3 tablespoon cashews soaked and ground into a paste. Salt Ground green chilli to taste 1 ½ cups fenugreek (Methi (Fenugreek)) leavesApproximately 185ml cup cream (or more) The white of a boiled egg, grated (optional)
1. Soften/sauté the onion with the whole spices. 2. Then add the ginger and garlic and rest of the ground spices and braise.3. Add the fenugreek leaves and chicken and cook till mostly done. 4. Add the cashew paste, adjust salt and sugar and spices. 5. Once cooked, add the the cream. 6. Finally add a sprinkle of garam masala and top with grated boiled egg.7. Serve with rice and paratha.