Sufaid Murgh Qorma By Chef Fauzia

1 kilogram of Chicken Breasts (boneless & skinned)
350 grams of Onions
3 Green Chillies (Hari Mirch) (chopped)
1 Green Chillies (Hari Mirch) (whole)
2 tsp. of Garlic (Lasan) (finely chopped)
2 tsp. of Fresh Ginger (finely chopped)
4 Small Green Cardamoms (Sufaid Choti Ilaichi)
5 Cloves (Long)
2 Bay Leaves (Tezz Pattay)
50 grams of Cashew Nuts (Kaaju) (unsalted)
50 grams of Blanched Almonds (Baadaam)
1/2 tsp. of Nutmeg Powder (Jaifal)
1/2 tsp. of Mace Powder (Javatri)
1/2 tsp. of Poppy Seeds (Khash Khash)
150 grams of Plain Yogurt (with full fat)
4 tbsp. of Clarified Butter (Ghee) or Cooking Oil

METHOD:

1) Soak the poppy seeds in 100ml of water for 1 hour then drain off the water and grind into a fine paste in a grinder.
2) Hang the yogurt in a cheesecloth for 1 hour to drain off the whey, then place the hung yogurt in a bowl and whisk.
3) Heat most of the clarified butter or cooking oil in a cooking pot; add in the almonds, cashews and bay leaves and fry for about 3 to 4 minutes. Add in the onions and fry for about 10 minutes or until they are translucent and golden brown. Add in the chopped green chillies, cardamoms and ground poppy seeds and fry for 3 to 4 minutes. Add 200ml of water and cook for 10 minutes. Remove from heat, discard the bay leaf and allow to cool.
4) Put the mixture in a blender and puree to a smooth paste without any grains. Add 1 tablespoon clarified butter or oil to the cooking pot, and then add the garlic, ginger, whole green chilli and cloves. After 1 minute add in the chicken pieces. The chicken will gradually release its juices until the meat is almost dry. Lower the heat then add in the yogurt and stir continuously to prevent it from curdling. Add in the ground spice mixture with the nutmeg, mace and salt to taste. Stir well and add 300ml of hot water. Taste the mixture. If you find it bland you can add additional whole green chillies. Cook over a low heat for about 30 minutes or until the chicken is tender.