chicken rezala / spicy chicken curry / murgh shorba

cooking time : 30 minutes 
preparation time : 15 minutes 

ingredients :

skin less chicken              500 gram chopped in 5 pieces
green cardamom                5
cinnamon stick                     3 (one inches each )
cloves                                  2
curd                                     1 cup
bay leaf                            3
onion paste                       2 medium size
ginger garlic paste          1 tbsp
chopped green chillies           3
poppy seed                            2 tsp
cashew                                    10
white pepper powder              1 tsp
saffron strands                     few
green chilies                              2 finely chopped
garam masala powder             1/2 tsp
ghee/oil                                    3 tbsp

mutton marination :

mutton
curd
ginger garlic paste

tempering :

onion                            1 slice
oil                                  1 tbsp
whole red chillies         3 to 4

preparation :

1. in a large mixing bowl take chicken pieces add 1 tbsp curd salt , and 1 tbsp ginger garlic paste and mix well . cover this with plastic wrap and set it in refrigerator to marinate for 4 to 5 hours . 
2. in a small pan take 1/4 curd of water add peeled cashews and poppy seeds and boil it . when water starts boiling close the flame , and allow it to get on room temperature then grind it in a mixture jar and make fine paste set aside 

method :

• in a heavy bottom pan heat up ghee add bay leafs , green cardamom , cloves , cinnamon stick and stir for a while , 

• add onion paste and stir till onion  get nice light golden color . 

• add ginger garlic paste and marinated chicken . and stir till chicken get changes the color . this will take about 3 to 4 minutes on high flame . 

• add white pepper powder ,  whisk curd ,salt , chopped green chillies , and stir . and add 1/2 cup of water cover and cook for 20 minutes on slow flame . 

• add prepared cashew and poppy seeds paste ,garam masala powder ,saffron strands   and sauté. again cover and cook on very slow flame for 3 to 4 minutes till oil comes out .and chicken get simmer 
• remove this in serving bowl and set aside . .

for tempering :

• in a small tempering pan heat oil add dry whole red chillies and cook it for 1 minute on slow flame then add onion slice and cook till onion get golden color . 

• pour this mixture over prepared chicken . and serve with naan , steam rice , zeera rice