Chicken rezala

Blend the onions, ginger and garlic with a little water to a fine paste.

Mix the chicken with 2 tablespoons of the paste and 4 tablespoons of yogurt; marinate at least two hours, preferably overnight.

Soak the white poppy seeds and cashews in warm water two hours; strain and blend, adding a few tablespoons of water at a time, to a fine paste.

Stir the remaining yogurt well so it does not curdle. Soak two dry red chilies in hot water.

Heat the oil and ghee over medium until the ghee melts.

Add the bay leaves, cinnamon, cracked cardamoms and a dry red chili; stir a few seconds until fragrant.

Add the onion paste and stir over medium heat four to five minutes until the raw smell goes, without browning, so the gravy stays cream colored.

Add the marinated chicken and stir over medium heat until it turns from pink to white.

Lower the heat to minimum and add the yogurt a few spoonfuls at a time, mixing between additions, so it does not curdle.

Add the salt and stir until it comes to a boil; cover and cook on low 15 minutes.

Add the poppy seed cashew paste and about a cup of water; bring to a boil on medium, cover and cook on low 25 minutes, stirring from time to time so nothing sticks.

When oil floats on top, add the sugar, nutmeg, garam masala, kewra water and the soaked chilies (water discarded).

Cover and cook on low another 15 minutes until the chicken is soft; serve with rice or naan.