2 lb (1 kg) chicken breast (skinned) 1½ tsp poppy seeds 1/3 cup butter 2/3 cup whole yoghurt 1/4 cup blanched almonds 1/4 cup unsalted cashew nuts 1 bay leaf 3 medium onions, finely chopped 3 green chilies, chopped 5 - 6 green cardamoms 4 cloves of garlic (finely chopped) 2 tsp ginger (finely chopped) 3 cloves pinch of turmeric powder 1/4 tsp nutmeg powder 1/4 tsp mace powder salt to taste 4 tbsp oil | Soak the poppy seeds in ½ cup water for 1 hour. Then drain off the water and grind into a fine paste with a pestle and mortar. Drain off the whey from yoghurt. Then whisk. Heat most of the butter in a cooking pot, add the almonds, cashews and bay leaf and fry for about 7 minutes over a medium heat. Add the onions and fry for few minutes until lightly colored. Add the chopped chilies, cardamoms and ground poppy seeds and fry for about 3 minutes. Add 1 cup of water and cook for 10 minutes. Remove from the heat, discard the bay leaf and leave to cool. Put the mixture into a blender and puree to a smooth paste. Add 1 tbsp of butter to the cooking pot, then add the garlic, ginger and cloves. After 1 minute add the chicken pieces. The chicken will gradually release its juices then cook until the meat is almost dry. Then lover the fire, add the yoghurt and stir to prevent it from curling. Add the ground spice mixture with the nutmeg and mace powder, turmeric, and salt to taste. Stir well, add 1½ cups of hot water. Taste the mixture. If you find it bland you can add additional whole green chilies. Cook over a low heat for about 25-30 minutes or until the chicken is tender.
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