Soak the almonds, peel them.

Soak poppy seeds for about an hour, drain the water & grind the poppy seeds to a fine paste

Remove all the water from yoghurt by hanging it in a muslin cloth, and then whisk it

Heat half the ghee, blanch almonds, cashews, cinnamon, bay leaf, cardmom, greenchilles & onions and fry till onions turn translucent.

Add poppy seeds paste and fry till it cooks through (abt 5mins) add half cup water and bring mixture to boil

Cool this mixture and make smooth paste of it in a food processor

Add the remaining ghee to the wok & add cloves, one whole green chille,ginger,garlic fry for a minute and add chicken pieces.add salt and fry on high heat till the chicken juices dry out

Lower the heat and add yogurt and stir continously for abt 5mins to prevent the yoghurt from curdling

Add the paste made of cashew onion &spices to the chicken

Stir in the white pepper powder nutmeg and mace powder

Add some water and cook throughly

Cover and cook on low heat until the chicken is tender.

Onced cooked switch off the flame

Garnish with coriander leaves and serve with naan or rotis