Chicken chaap

Heat about 2 tablespoons of oil over medium heat; add the onions when hot but not smoking, with a quarter teaspoon of salt.

Fry, stirring frequently, until evenly golden brown, not deep dark; never leave the stove. Turn off the heat, drain on a paper towel and cool completely.

Whiz the cashews, white poppy seeds and pumpkin seeds in a blender without water.

Add ginger, garlic, the cooled fried onions, yogurt, ground coriander, Kashmiri chili powder, garam masala, salt, sugar and half a cup of water; blend to a very smooth paste.

Off the heat, in the onion pan, combine the chicken with the paste and freshly ground black pepper; keep the paste left in the jar. Mix well and marinate one hour, or overnight in the refrigerator.

Set the pan on medium-low heat; add a quarter cup of oil and a cup of water rinsed through the blender jar. Mix and bring to a gentle boil.

Stir, reduce the heat to the lowest, cover and simmer about 45 minutes until the chicken is tender, stirring from time to time so the cashews do not settle and burn.

Warm half a cup of milk with a few saffron strands (or a tiny pinch of turmeric).

At the 20-minute mark add the ghee and the saffron milk; add hot water if the gravy is too thick. Cover and keep simmering, stirring occasionally.

If the gravy looks too white, add a little more Kashmiri chili powder or sweet paprika, a little at a time.

When the chicken is soft, taste and adjust the seasoning; add the kewra water, cover two more minutes and serve with biryani, pulao or naan.