For Marination - Make small insertions on the Chicken legs and thighs.

In a blender add poppy seeds and blend coarsely. To it add soaked cashew nuts, soaked Char Magaz, ginger, green chilies, chopped onions, and yoghurt. Blend smooth. Set aside marination paste.

For Chaap Masala - Roast for 2 mins green cardamom, cinnamon stick, cloves, nutmeg, jaiphal, shahjeera and Shahmorich or whole white pepper. Add to a blender and blend smooth. Chaap Masala is ready

For marinating the chicken - in a bowl add marination paste, red chilli powder, turmeric powder, 2 tsp Chaap masala, sattu, Rose water kewra water, Rose Atar, salt, sugar and oil. Whisk well.

Add the chicken pieces and smear well. Refrigerate for 24 hours

In a wok heat oil, ghee and add the marinated chicken pieces. On low flame fry them for 5 mins on each side. Once a little fried add the rest of the marinated masala and on low flame continue cooking covered for 35 mins

Keep turning sides after every 5 mins. The Chaap would be done by now. Switch off the flame and keep covered for another 10 mins