Step-by-Step Instructions

1. 1.Prepare the Cashew and Poppy Seed Paste

   Take 1/4 cup cashews and 2 tablespoons white poppy seeds, add them to a bowl, and soak them in boiling water for 10-15 minutes. Once soaked, add them to a grinder along with 1/4 cup freshly grated coconut. Add water as needed and blend to a fine, smooth paste. Set aside.

2. 2.Temper Whole Spices

   Heat 2 tablespoons of ghee in a kadai (or a pot/Dutch oven) over medium heat. Add 1 teaspoon cumin seeds, 1-2 small cinnamon sticks, 3-4 green cardamom pods, 1 black cardamom pod, 1 whole star anise, 1 large bay leaf (torn in two), and 1 teaspoon black peppercorns. Sauté for a few seconds until fragrant, about 30-60 seconds.

3. 3.Sauté Aromatics

   Add 1 chopped large onion, 1 tablespoon ginger garlic paste, and 1 green chili (pierced with a knife to prevent it from exploding). Sauté until the onions turn translucent, ensuring they do not brown, which should take about 3-5 minutes.

4. 4.Sear Chicken

   Add 1 kg chicken pieces and salt to taste. Sauté the chicken, stirring occasionally, until it is nicely sealed and turns from pink flesh to white, which takes approximately 5-7 minutes.

5. 5.Simmer Chicken

   Pour in 2 cups of boiling water. Lower the heat, cover the pan, and cook for about 10-15 minutes until the chicken is mostly cooked through.

6. 6.Add Paste and Coconut Milk

   Uncover the pan. Add the prepared cashew, poppy seed, and coconut paste. Stir well to combine. Then, pour in 1/2 cup of coconut milk and mix thoroughly.

7. 7.Infuse Flavors and Serve

   Cover the pan again and cook on a low heat for another 5 minutes to allow all the flavors to meld and infuse. Uncover and stir. If the curry is too thick, you can add a little more water to achieve your desired consistency. Garnish with fresh coriander before serving. The chicken should be perfectly cooked and tender.