For marination, add ghee, black pepper powder, curd and ginger-garlic paste and massage it well with the chicken. Then leave it for an hour in refrigerator.

After an hour, blend the khus-khus and cashews paste into a smooth paste and keep it aside. Now add the onion in the grinding jar and grind it. Keep this aside too.

Now in the same oil, add all the khada masalas mentioned above in the ingredients section. Once the khada masalas starts crackling, add some slit green chillies and the onion paste in it and mix it.

Fry it for 2 minutes then add 1 tbsp ginger-garlic paste and give it a mix. Add some salt. Fry the masala until oil starts releasing.

Then put the marinated chicken in it and mix it. Add some salt mix it well with the masala. Add the shallow-fried potato pieces too at this stage and mix it. Then add dry masalas like coriander powder, cumin powder and garam masala powder and give it a mix.

Then cover the pan, keep the flame low and let it cook for about 15 minutes. Keep stirring in between. Again cook for 10 more minutes. Then add some barista and give it a mix.

After 45 minutes of cooking add the cashew and poppy seeds paste and some fried nuts & rausins & give it a mix. (prepared above in step 1)

Add half a cup of milk or water, cover the pan and let it cook for another 15 minutes on a low flame. Check the salt consistency at this point once again.

Now your chicken has been cooked completely. Switch off the flame. Garnish it with some chopped coriander and its ready to serve. Serve it hot with some steamed rice or parathas.