Grind the following to a fine paste: cashewnuts and khus khus.

Powder the following: dalchini, peppercorn, lavang, elaichi and tej patta.

Apply adrak-lasan paste along with the chilli powder and haldi to the chicken pieces. Then set this aside.

Heat the ghee and add the sliced onion. Fry till crisp before adding the chicken pieces, salt to taste and garam masala powder. Keep frying till ghee separates. Add ½ cup beaten curd and keep frying till the raw-curd smell evaporates.

Add 2 cups water and cook till the chicken is nearly done. Add cashewnut paste and beaten malai then simmer till the chicken is tender. Add sliced almonds.

Serve hot.