1. Wash and drain the chicken pieces and set aside.

2. Grind the almonds and cashews with milk to make a smooth paste. Set aside.

3. Heat oil in a heavy-bottomed pan/wok on medium to high flame.

4. Add black peppercorns, cloves, cinnamon sticks, green cardamom, mace and nutmeg powder. Cook until they splutter.

5. Add onions and ginger garlic paste and cook (3-4 minutes) until onions are soft and translucent.

   

   

6. Add the chicken pieces and mix nicely. Cook on medium to high flame for 6-7 minutes until the chicken changes its colour.

   

7. Add curd and boil; lower the flame, cover and cook until chicken is tender (approx. 15-20 minutes).

   

8. To check if the chicken is tender, it should come apart quickly from the bone when poked with a fork.

   

9. Add nut paste, salt, green chillies, white pepper powder, kasuri methi, lemon juice and cream. Cook for additional 4-5 minutes. Stir occasionally to avoid the paste sticking to the bottom of the pan.

   

   

10. Remove the lid, check the seasoning (salt and chilli powder), and adjust to taste. (if there is excess water, one can cook until you get the desired consistency)

    

11. Turn off the flame. Mix in garam masala and black pepper powder. Mix it well and cover the pan for a few minutes.

    

For Tempering

1. Before serving, heat the ghee in a tiny frying pan and cumin seeds. Cook until they splutter, then add to the curry.

   

2. Serve hot with roti or naan.