For Marination 600 gms - Chicken 1 tbsp - Ginger-Garlic Paste 1 tbsp - Lemon Juice 2 tsp - Red Chili Powder 1/4 tsp - Pepper Powder 1/2 tsp - Turmeric Powder 1/2 tsp - Salt For Roast and Grind 1 tbsp - Coriander Seeds 1 tsp - Cumin Seeds 2 inch - Cinnamon 2 - Green Cardamom 4 - Cloves/Lung 1/4 tsp - Grated Nutmeg/Jayaphala 1 Medium - Mace/Javitri 1 - Black Cardamom/Moti Elachi For Curry 8 - Almonds 10 - Cashews or 1 tbsp poppy seeds 2 Large - Onion (or 2 cups chopped) 1 Large - Tomato 4 - Slit Green Chilies 4 tbsp - Oil or Ghee 2 tsp - Ginger-Garlic Paste 1 tsp - Red Chili Powder (use more if required) 2 tbsp - Chopped Mint Leaves 2-3 Cups - Water To Taste - Salt
Cut chicken into bite size pieces wash well and marinate with all the ingredients listed under 'For Marination' and marinate for 30 minutes or you can marinate for 3–4 hours too. Also Soak almonds, cashew nuts for 10–15 minutes, peel almonds and grind both into smooth paste using 1-2 tbsp water if required, keep aside.
Meanwhile, dry roast all the ingredients listed under 'For Roast and Grind' until light brown or aromatic, allow to cool and grind into powder, I kept slightly coarse, not much though.
Also peel and roughly chop onion, heat 2-3 tsp oil in a pan or wok add onion pieces and saute until golden brown, allow to cool and grind into paste, try not to add water. Chop tomato and make puree too.
Heat oil or ghee in a pan or wok add onion paste, green chili, ginger-garlic paste and saute until onion paste leaves oil. Add marinated chicken pieces mix well, cover and cook for 5–6 minutes in medium to slow flame, stir in intervals.
Add red chili powder, prepared spiced powder, tomato puree and mix well, cover and cook until oil starts to floats on top with stirring intervals. Add water and cook for 3–4 minutes in medium flame.
Now add almond, cashew nut paste, chopped mint leaves, salt, mix everything well and cook until gravy becomes thick and oil starts to float. Add coriander leaves, mix well off flame.