Ingredients:

Chicken: 1 kg

Cinnamon: 2" stick

Green cardamoms: 6

Black cardamoms: 6

Cloves: 4

Poppy seeds (khus khus) : 1 tbsp

Cashew nuts: 6-8

Sunflower seeds (chironji): 1 tbsp

Onions: 2 medium

Ginger: 1" piece

Green chillies: 3

Mint leaves: a few sprigs

Yogurt: 1 cup

Ginger paste: 1 tbsp

Garlic paste: 1 tbsp

Salt: to taste

Red chilli powder: 1 tsp

Saffron: 4-5 strands

Coriannder leaves (chopped): 1 tbsp

Lemons: 2

Rose water: 1 tsp

Oil: 2 tbsps, plus to deep fry

Method of preparation:

1. Crush together cinnamon, green cardamoms, cloves, black cardamoms.

2. Soak poppy seeds (khus khus), cashew nuts and sunflower seeds (chironji) in warm water and then grind to a fine paste.

3. Peel, wash, slice and deep fry onions till golden brown. Cut ginger into juliennes.

4. Grind browned onions, 2-3 green chillies, mint leaves with water to a fine paste.

5. Take whipped yogurt and add cashew nut paste, ginger paste, garlic paste and mix well. Then add salt, red chilli powder, onnion paste and mix again. Add saffron dissolved in water, finely chopped coriander leaves , ginger juliennes, lemon juice and freshly crushed garam masala and mix. Add rose water and mix.

6. Apply this marinade to chicken properly.

7. Let the chicken stand with the marinade for half an hour.

8. Transfer into a microwave ovenproof glass bowl, apply oil to it. Cover with a lid or cling film on which make 2-3 holes.

9. Cook in the microwave at micro high for 10 minutes. Lower the power to half and cook for another 10 minutes.

10. Serve hot.