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

Chicken Bhadshah

     1.  Blend ginger, garlic and yogurt to a fine paste.
     2.  Heat ghee or oil in a skillet and fry the onions until golden brown.
     3.  Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric. Fry             for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes.
     4.  Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is             cooked by covering the pan.
     5.  While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon,              fennel and nuts to a fine paste.
     6.  Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.
     7.  Serve with hot fried rice or with naan (flat bread).