1 15 mins	Preparation - Make paste of onions - Dip the poppy seed in warm water and keep it for 10 minutes. - Wash chicken and remove water completely. No water should be present. If require use a clean cotton cloth to wipe off water. - Slit the chicken pieces, so spices will go deep inside chicken during marination. - Make paste of the poppy seed (use mixer grinder)
2 4 hrs	Marination - Mix half of ginger paste (1 tbsp), half of garlic paste (2 tsp), poppy seed paste, yogurt, coconut powder, turmeric powder, red chili powder, garam masala powder, mace powder, 1 tsp keora water, 1 tsp rose water, half refined oil (3 tbsp) and salt with chicken properly. - Refrigerate chicken as 10 degree Celcius for 4 hours.
3 30 mins	Cooking - Warm ghee and oil in a pan in medium heat - Put cardamom, cinnamon, black pepper in the oil. - When aroma starts coming out, put onion paste in it. Cook it for 30-45 seconds. - Put garlic paste, ginger paste and keep cooking. Keep on stirring it while cooking. - When the mixture starts turning brown, put the marinated chicken in it and continue cooking for nearly 10 minutes. - You will notice chicken will release oil. Now, mix kesar dipped in milk and cashew paste in it and cook for another 15-20 minutes. [If you need more gravy, then add some water]

Chicken Chaap - Regular

Steps