Chiken Badami

Ingredients
  1 chicken of 1 1/2 kg, cut in 8-10 pieces 
  1 cup yoghurt 
  2 medium-sized onions 
  sliced 1/2 cup peeled almonds 
  1 tbls pepper corns 
  2 tbls poppy seeds 
  1 tbls coconut, desiccated 
  1 tbls ginger-garlic paste 
  1 tsp cumin powder 
  1-inch cinnamon stick 
  2 cardamoms Pinch of saffron 
  3/4 cup oil Salt to taste

Method
1. Dry roast and grind together almonds, peppercorns, poppy seeds and coconut. 
2. In a bowl, put yoghurt and add the roasted ingredients plus cumin powder, ginger-garlic paste, salt. 
3. Mix well and marinate the chicken in the mixture. Refrigerate for an hour.
4. In a pan, heat oil and brown the onions, with a cinnamon stick and cardamom. 
5. Add chicken and saffron. Cook on low heat — better still place cooking pan on a tawa. 
6. The chicken will become tender in its own juices, but if needed add half a cup of water. Remove from heat when oil separates. 
7. Serve hot with parathas or rice.