Reshmi Murgh

1 kg chicken small cuts
2 tbsp heaped raw papaya paste just to make the chicken very soft
3 medium size onion
1 tbsp ginger garlic paste
1 1/2 tbsp red chilli pwd
1 tsp termeric
1 small piece cinamon
1 tbsp cumin seeds
3 cloves
10 black pepper corns
1 black cardamom
salt according to taste
1/2 tsp nutmeg and mace
1 tbsp coconut powder ( regular khopra pwd not coconut cream pwd)
14 almonds blanched
5 green cardamoms
1 1/2 cup fresh curd
1 cup ghee
green chillies and coriandar for garnishing.

METHOD:

1. Wash chicken and marinate with ginger garlic and raw papaya paste for 1/2 an hour.

2.Roast cloves, cumin, cinamon, green and black cardamoms, black pepper, nutmed and mace and grind to make dry garam masala powder.

3. grind almonds, grated coconut to make fine powder.

4. cut onion into thin slice and fry in ghee till crispy brown, crush with hands.

5.Now beat curd add all ground ingredients,salt, red chilli, termeric, and brown onion and mix chicken with curd mixture and again marinate for another 1/2 hour.

6.again heat the same ghee( in which onions are fried) add chicken mixture and cook on medium flame till done and ghee separates the gravy as shown by my picture.

7.Garnish with green chilles and coriandar.

8. serve hot with Afghani roti or naan.