Murg Masallam made on 25th September 2011

What did I use:
2  tablespoon(s) each poppy seeds and cashewnuts
1  teaspoon(s) each of cumin ans fenugreek (methi) seeds
1  large onion(s)
2  flakes of garlic
1  tablespoon(s) chopped ginger
4  tablespoon(s) oil
1  cinnamon stick(s) of 1"(each)
2  bay leaves
2  teaspoon(s) red chilli powder
1  teaspoon(s) hot spice mix (garam masala) powder
2  large tomatoes pureed
salt to taste
9  medium pieces (about 500 grams) of chicken
6  tablespoon(s) thick yoghurt beaten till smooth
finely chopped fresh coriander to garnish

How did I cook:

Roast the poppy seeds lightly and soak it along with cashewnuts in the warm water for about 1 hour. Grind to a fine paste with the water.

Roast the cumin and fenugreek seeds lightly. Dry grind to a fine powder.
Grind the onion, garlic and ginger to a fine paste.

Heat the oil in a heavy bottomed saucepan. Fry the cinnamon and bay leaves briefly till aromatic. Add the onion paste and fry for about 3  minutes or till rich golden brown.

Add the cumin-fenugreek powder, red chilli powder, hot spice mix (garam masala), pureed tomatoes and salt. Cover and cook on low heat for about 10  minutes.

Increase the heat and add the chicken pieces and fry well for about 10  minutes such that the spice flavors permeated through the chicken.

Reduce the heat and add the poppy seed-cashewnut paste stirring well. Fry for about 2  minute(s).

Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Simmer for about 5  minutes (stir once mid-way) or till the chicken is tender, the gravy is thick and oil has separated.