8 medium pieces (about 800 grams) of chicken
1 cup(s) thick yoghurt beaten till smooth
2 teaspoon(s) green chilly paste
salt to taste
1 tablespoon(s) ginger paste
2 tablespoon(s) garlic paste
4 tablespoons clarified butter (ghee)
2 bay leaves
3 onions(s) finely sliced
4 tablespoons cashewnut paste
1 teaspoon(s) hot spice mix (garam masala) powder
1 cups(s) milk
1 small balde of mace (javetri) powdered
½ teaspoon(s) green cardamom powder
½ teaspoon(s) black cardamom powder
finely chopped fresh coriander to garnish
Marinate the chicken pieces with the yoghurt, green chilly paste, salt, half the ginger and garlic pastes for 2 to 3 hours.
Heat the oil in a heavy-bottomed pot. Drop in the bay leaves and fry briefly. Add the onions and saute for about 4 minutes or till light brown. Add the remaining ginger and garlic pastes. Fry till the onions become golden brown.
Add the chicken pieces with the marinade and cook for about 3 minutes or till the gravy stars boiling.
Reduce the heat and stir in the cashewnut paste gently. Stir in the milk and the hot spice mix (garam masala) powder. Sprinkle the mace powder, green and black cardamom powders. Cover the pot tightly with aluminum foil and then place a tight fitting lid on it. Cook on very low heat for about 15 minutes or till the flavors have permeated well into the curry and the chicken pieces are well cooked.
Serve hot garnished with coriander leaves