At first, clean the Chicken and then make some Slits (a long narrow cut) on it.

In a big bowl take the ingredients under the marination list, and whisk it together with 2 tbsp of Ghee. Now add in the chicken and leave it to marinate for at least 3-4 hours in refrigerator.

Heat a wok on medium flame and put Ghee and Vegetable Oil. Remove chicken pieces from the marinade and add it to the wok, frying them one by one on medium-low heat, till they get a nice colour and is 70 per cent cooked. Making sure it cooks on both sides. Keep the chicken on a plate.

Add the ingredients in the tempering list to the wok and cook till fragrant.

Now add the leftover marinade into the pan add in cashew paste, poppy seed paste, turmeric and red chilli powder and cook for 15 mins. Add 1/2 cup of water if it gets too dry.

Reduce the flame to medium-low and add in the chicken pieces, slow-cook for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned, and flipping the chicken after 15 mins so that it cooks from both the sides.

Once the chicken is cooked, add Garam Masala powder, Nutmeg & Mess powder, Kewra Water, Rose Water, Saffron infused milk and at last 2-3 drops of Mitha Attar, stir to combine.

Serve it with Naan, Paratha or you can also serve it with plain white rice.

Note:
Soak the cashew and poppy seeds in warm water for 20 minutes before making a paste.
The entire cooking process can and should be done with Ghee if calories are not what you are considering.
Do adjust the salt and chilli according to your taste

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