Masala to grind: 1 large onion, 1 tomato, ½ tbs Melam chilly powder, ¼ tbs salt, ½ tbs Melam garam masala, ½ tbs garlic chopped, ½ tsp ginger chopped, 2 tsp Melam coriander powder, 1 tsp jeera powder, ¼ tbs Melam turmeric powder.

Mix curd, cashewnut powder, kesar, tandoori colour, kasturi methi and milk powder.

Heat oil and fry kalonji, add the whole chillies and fry. Remove the chillies, add masala paste, fry till oil separates. Add chicken pieces, fry for 5 minutes, add 1/2 cup of water. Cover. Cook for 5 minuites. Add the curd mixture. Cook covered on a slow flame to a rich creamy gravy. Garnish with grated boiled egg and fried chillies.