- Heat the ghee in a pan, sauté the bay leaf and whole garam masala.
- Add chopped onion, ginger-garlic paste and fry it properly.
- Add chicken pieces and fry it well till oil separated.
- Add curd, cashew paste, poppy seeds paste, coconut milk, saffron, salt and sugar and cook it till done.
- Shimmer until gravy becomes thick, after that turn off the gas.
- Sprinkle the rose water and fresh cream and cover it.
- Serve hot.
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