Step 1

Mix hung curd, lemon juice, ginger paste, garlic paste, salt and garam masala powder in a bowl.

Step 2

Add chicken pieces and mix well.

Step 3

Cover the bowl with a cling film and refrigerate for up to 3-4 hours.

Step 4

Heat oil and ghee in a pan.

Step 5

When the oil is hot, add cloves and black peppercorns.

Step 6

Add onion and fry till translucent.

Step 7

Add green chilli and fry for a few seconds.

Step 8

Now add the marinated chicken along with the marinade and cook on high heat for 5-6 minutes till the chicken is slightly browned and the raw smell is gone.

Step 9

Add 1 cup water and cover and cook until chicken is done.

Step 10

Add cream, milk, saffron strands, cardamom powder, white pepper powder and fenugreek leaves and cook for another 2 minutes.

Step 11

Now add red chilli powder and garam masala powder and mix well.

Step 12

Add crushed fried onions and cook for 4-5 minutes.

Step 13

Add warm water if you want a thinner gravy and bring it to a boil.

Step 14

Garnish with almond flakes and serve hot with Laccha paratha or Naan.