Ingredients non vegetarian 4 servings

• 1 Chicken cut into 12 pieces
• 200 gm brown fried onion
• 250 gm whisked curd
• Assorted whole garam masala (8 green cardamam, 8 cloves, 2 sticks of cinnamon,1 tsp shahi jeera, few theads of mace, 1 tsp black pepper corns)
• 10 Almonds
• 10 Cashewnuts
• 5 tsp ginger-garlic paste
• 1 1/2 tsp red chilly powder 
• 3 tsp coriender powder
• 1 tsp garam masala powder
• 5 green chilly-slit and deseed them
• 8 boiled and deep fried baby potatos.
• Chopped coriender leaves
• 3 tbsp oil
• 2 tbsp malt vinegar
• 1 tsp lemon juice
• salt and water

Directions

1. Peel Almond and soak in water with cashewnuts. Make paste of it.
2. Dry roast coriender powder.
3. Deep fry peeled baby potatos with oil.
4. In a large bowl put chicken, malt vinegar, lemon juice, salt, and rub chicken for 5 minutes. Now add coriender, garam masala, red chilly powder, ginger-garlic paste, whisked curd, almond- cashewnut paste, Mix them well and marinate for 1 hour.
5. Now in a deghchi (Thick bottom pan) heat oil and put whole garam masala to crackle. Now put chicken with its marinade. Add crushed and brown fried onion. Add 1 cup water if required.
6. Mix well, then seal the lid with dough. Cook this for 30 minutes.
7. Add fried baby potatos and cook for 5 more minutes. Garnish with chopped coriander.
8. Few boiled eggs could also be added if you like.
9. Best eaten with rumali roti or laccha paratha.

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