Ingredients:

• 1 large Pyaz (Onion)
• 12-13 Kaju (Cashew nuts)
• ½ Cup Water
• 1-inch piece Adrak (Ginger) sliced
• 7-8 cloves Lehsan (Garlic)
• 6-7 Hari mirch (Green chillies)
• A handful of Hara dhania (Fresh coriander)
• 1 Cup Dahi (Yogurt)
• ½ tbs Dhania powder (Coriander powder)
• 1 tsp Himalayan pink salt or to taste
• 1 tsp Safed mirch powder (White pepper powder)
• 1 tsp Zeera powder (Cumin powder)
• 1 tsp Kasuri methi (Dried fenugreek leaves)
• ½ tsp Garam masala powder
• ½ tsp Kali mirch powder (Black pepper powder)
• 1 & ½ tbs Lemon juice
• ¾ Cup Olper’s Cream (room temperature)
• 750g Boneless chicken cubes
• 2-3 tbs Cooking oil
• ½ tbs Cooking oil
• 1 medium Pyaz (Onion) cubes
• 1 medium Shimla mirch (Capsicum) cubes
• 4-5 tbs Cooking oil
• 2 tbs Makhan (Butter)
• 3-4 Hari elaichi (Green cardamom)
• 2 Laung (Cloves)
• ¼ Cup Water or as required
• Koyla (Charcoal) for smoke
• Chopped Hara dhania (Fresh coriander) for garnish

Directions:

1. In a saucepan, add onion, cashew nuts, and water. Bring it to a boil and cook on low flame for 2-3 minutes.
2. Let it cool.
3. Transfer to a blending jug, add ginger, garlic, green chillies, and fresh coriander, then blend well and set aside.
4. In a dish, add yogurt, the blended paste, coriander powder, pink salt, white pepper powder, cumin powder, dried fenugreek leaves, garam masala powder, black pepper powder, lemon juice, and cream. Mix well.
5. Add chicken and mix well. Cover with cling film and marinate for 30 minutes.
6. In a cast iron skillet, add cooking oil and heat it. Add marinated chicken and cook on medium flame from all sides until done (6-8 minutes). Reserve remaining marinade for later use.
7. In a wok, add cooking oil, onion, and capsicum, sauté for 1 minute, and set aside.
8. In the same wok, add cooking oil, butter, and let it melt. Add green cardamom and cloves and cook for a minute.
9. Add the reserved marinade, mix well, and cook on medium flame for 2-3 minutes.
10. Add water, mix well, and bring it to a boil.
11. Add cooked chicken, mix well, cover, and cook on low flame for 10-12 minutes.
12. Add sautéed onion and capsicum, and mix well.
13. Turn off the flame and give coal smoke for 2 minutes.
14. Garnish with butter and fresh coriander, and serve!