Ingredients :
3/4 kg chicken 2 medium onions
1cup milk
2 tsp.chopped fresh ginger
2 tsp. garam masala
9 tsp. butter /vegetable oil
3/4 tsp. haldi powder 2-3 fresh kali
mirch (peppers), minced, into small pieces
1 small cup fresh plain yogurt 1 tsp
chilli powder
1/4 cup almonds, ground
A few strands whole kesar (saffron),
soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
whole 1/4 cup melon / pumpkin seeds
almonds/cashews for garnish (optional),
ground Salt to taste fresh
corriander for garnishing

Method:
Put the onions and ginger in a blender and blend into a smooth paste (consistency of apple sauce).

Heat the butter / oil in a heavy, deep kadai and gently brown the onion-ginger mixture, by stirring continously.

Add the chicken and yogurt. Mix well and cook over medium heat until the mixture becomes dry and the chicken becomes brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, haldi, chilli powder, kali mirch, salt. Cook over medium heat,for 15 mins, stirring often, until the chicken is very tender and the sauce is very thick . Stir in the saffron/milk mixture and cook for 2 mins.