Shahi chicken

1 1/2 kg chicken whole
2 cups oil
250 gms curd
1 cup fresh cream
1 tbsp green chilli paste
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp salt
3 onions (paste)
1 tsp cumin seeds
2 stick cinnamon
8-10 cloves
8-10 whole black pepper
2 bay leaves
6-8 curry leaves
½ cup fresh coconut chopped
2 tsp poppy seeds
2 tsp sesame seeds
25 gms almonds
Few leaves of mace
¼ tsp nutmeg

Boil and peel almonds. Wash the chicken and make small cuts in it. Roast and grind poppy seeds, mace, nutmeg and sesame seeds. Heat oil in a big pan on low heat. Fry bay and curry leaves for a minute, add cinnamon, cardamom, cloves, black pepper, cumin seeds and onion paste and again fry for two to three minutes. When it gives an aroma carefully place the chicken and fry on both sides till light brown. Mix green chilli paste, salt and ginger/garlic paste in the beaten yoghurt. When chicken is half done add the paste to it. Cook on low flame. When done mix coconut, poppy and sesame seed along with mace powder and sprinkle on it. Put the chicken in a bowl and add fresh cream and garnish with almonds.

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