- Clean and cut the boneless thighs into 2” pieces. - Grind the white peppercorns or use readymade white pepper powder. - Grate the Nutmeg (Jaiphal) into a powder. - Marinate the chicken pieces with salt & white pepper powder. Mix and set aside for 30 mins. - For the Onion/Cashew Paste, slice 2 medium onions (130 gms), cut 3 green chillies (Serrano Peppers) into halves and take around 12 whole cashew nuts. - Now heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 3 mins till the onions are translucent and then add the cashews and the green chillies. Mix and fry for another 2 mins and then set it aside on a plate to cool. - Once cooled, add these into a blender and first coarse grind. Add 3 tbsp water and blend it into a smooth paste. - For the Yogurt mix, whisk 3 tbsp of Curd or Plain Yogurt and add 3 tbsp water. Whisk again & set aside for use later.
- Heat oil in a wok or kadai and add the whole spices. - Once it splutters, reduce heat to low and add the ginger garlic paste. Give a mix and fry on low heat for around 2 mins. - Now add the Onion-Cashew paste made earlier and fry on medium heat for 5 mins till the color starts changing. - Add the marinated chicken pieces and mix & fry on high heat for 4-5 mins till the chicken pieces are light brown. - Now add all the spice powders other than Kasuri Methi, give a mix and fry on medium heat for 3-4 mins. - Lower the heat and add the yogurt-water mix. Cook on low heat for around 3 mins till oil separates. - Add 100 ml water, give a mix and cover & cook on low heat for 15 mins till the chicken pieces are tender. - Remove the lid and add the fresh cream. Give a mix and add another 50 ml water. - Cover and cook on low heat for another 5 mins till oil separates. - Remove the lid and add 1 tbsp butter (optional) and dry roasted & powdered Kasuri Methi (Fenugreek leaves). - Mix and simmer on low heat for 2 mins. - Serve with roti or naan.