Murgh Qorma

Ingredients:
Chicken with bone/Boneless Chicken Breast – washed and cubed into bite size pieces, 500 gm
Red Chili Powder – 2 tsp
Turmeric – 1/4 tsp
Ginger-Garlic Paste – 2 tsp
Salt – 1 tsp
Lemon juice – 1 1/2 tsp
Onions – 4, large, sliced thick into semi circles
Cashewnuts, Chironji nuts and
 Almonds – 1 tbsp each, soaked in 1 tbsp milk for 30 mins (optional)
Yogurt – 250 ml, lightly beaten
Coconut cream powder – 2 tbsp
 Mint leaves/Pudina – 1/4 cup, finely chopped
Cilantro – 1/2 cup, loosely packed and finely chopped
Green chillies – 2, small sized, finely chopped
 oil

method
1. In a pressure cooker, add the meat, ginger-garlic paste, 1 tsp red chili powder, turmeric powder and 1tsp salt and pour in 1 cup water. Pressure cook until the meat is about 3/4th done.
2. Meanwhile, in a large non-stick heavy bottomed saucepan, pour in oil and as soon as it warms up add the slice onions. Sprinkle just a pinch of salt and stir fry them keeping a close eye until they are all evenly golden brown in color. Using a slotted spoon, transfer the onions to a platter. Spread them out so that they cool down and crisp up.
3. In the same oil, add the quarted potatoes and fry them stirring them often until they are just golden brown on edges. Using a slotted spoon transfer them to a platter.
4. In a blender container, add all but 1/4 cup of the fried onions, coconut milk, soaking almonds, chironji nuts and cashew nuts with milk, and (kashkash) poppy seeds roasted paste. Blend until smooth. Keep aside.
  5. In the same oil, add the cardamom and cloves. Stir fry for a minute. Add the contents of the pressure cooker and mix in the above blended paste. Simmer and add rest of the red chilli powder and salt, coriander powder. Partially cover with a lid and cook for 5-8 minutes, stirring frequently until oil floats on top. Add the yogurt and mix well. Again partially cover with a lid and cook for 5 minutes until oil floats on top. Add mint leaves, cilantro, and green chillies and mix well. Pour in 3-4 cups of water and stir well. Cover with a lid let it come to a boil. Once boiling reduce heat to medium and cook partially covered until oil floats on top. Add the shallow fried quartered potatoes and mix well. Partially cover the lid and let cook until the potatoes are tender. Pour lemon juice before you serve. Serve warm along with Tandoori Naan