Step 1

In a mixing bowl, add chicken drumsticks and thighs. Now add degi red chilli powder, turmeric powder, salt to taste, lemon juice, ginger-garlic paste, oil and mix everything well. Marinate it for about 15-20 minutes.

Step 2

In a pan, add mace, green cardamom, cloves clo, shahi jeera, cinnamon sticks and salt. Roast the whole spices for 20-30 seconds or until fragrant. Then add black pepper corns.

Step 3

In a mixer grinder, add ginger and garlic. Make a coarse mixture. Keep it aside for further use.

Step 4

In a sauce pan, add ghee and oil. Once its hot, add bay leaf, cinnamon sticks, black pepper corns, cloves and cinnamon sticks.

Step 5

Now add prepared ginger-garlic paste and onions. Saute for 10-15 seconds.

Step 6

Then add tomato, degi red chilli powder, coriander powder. Mix it well.

Step 7

Now add water, salt to taste and cashew nuts. Let it boil for 12-14 minutes. Let it cool down.

Step 8

Remove all whole spices from gravy and grind it into a smooth gravy. Keep aside for further use.

Step 9

In the marinated chicken add curd and besan. Keep it aside for further use.

Step 10

In a grilling pan, add oil. Once its hot, add marinated chicken pieces. Grill them both sides or untill cooked.

Step 11

In a sauce pot, add butter, once its little hot, add onions. Saute it till translucent.

Step 12

Now add coriander powder, degi red chilli powder and tomatoes.Saute well.

Step 13

Add prepared gravy, grilled chicken and fresh cream and salt to taste. Cook on a medium heat for about 5 minutes.

Step 14

Then add prepared lababdar masala, crushed black pepper corns and pinch of sugar.

Step 15

Garnish it will julienne ginger, coriander sprigs and chopped green chillies and sprinkle a pinch of lababdaar masala.Serve hot.