Murgh badshah

Ingredients

1 1/2 lb chicken (boneless / skinless breast pieces )
1 1/2 inch piece ginger, 10/12 clove garlic, 1/2 cup
yogurt, 2 onions sliced, 2 tomatoes chopped, 2 tsp
chilli powder 1/2 tsp turmeric, 1/2 cup grated
coconut, 7-8 cloves 7-8 pepper corns. 1 1/2 tsp
coriander seeds, 1 inch cinnamon 1/2 tsp fennel seeds,
7-10 cashew nuts,  15-20 almonds, 2-3 tbsp ghee
(butter) or oil cilantro for garnishing, salt to taste
 
Method

Blend ginger, garlic and yogurt to a fine paste. Heat ghee
or oil in a skillet and fry the onions until golden brown.
Add the yogurt paste to the onions and fry till brown. Add
chilli powder and turmeric. Fry for 2 more minutes. Add
the tomatoes and fry for another 4-5 minutes. Add chicken
and salt. Cook under low flame for 40-45 minutes or
till the chicken is cooked by covering the pan. While the
chicken is being cooked, blend coconut, cloves, pepper,
the above pasts to the cooked chicken and bring to a
boil. Garnish with fresh cilantro.