Murgh-e-Shalimar

INGREDIENTS
1 1/2 kg chicken, whole without skin (100 g per piece)
For marinade
2 Tbsp salt
2 Tbsp white pepper
3 Tbsp ginger paste
3 Tbsp garlic paste
For white paste
1/2 kg onions
100 g cashew nuts
40 g sesame seeds
1 1/2 Tbsp poppy seeds
2 cups yogurt
For green paste
1/2 kg assorted green leaves (mint, leek, celery, fennel, coriander, scallion)
8 green chillies
For murgh-e-shalimar
100 ml oil
200 g butter
1 Tbsp cloves
1 Tbsp green cardamom
2 cups cream
1 tin coconut milk (470g)
For garnishing
1 tsp chilli flakes
3 lemons

METHOD
Take chicken. Cut in small pieces. Marinate in salt, pepper, ginger paste, garlic paste. Keep aside.
white paste
Put onion, cashew, sesame seeds, poppy seeds in a pot, and quick boil.
Strain and blend in electric mixer with yogurt.
For green curry paste:
Take green leaves, green chillies. Puree and keep aside.
For murgh-e-shalimar
Take a pot. Put some oil, butter, cloves, cardamom and white paste. Cook until oil separates.
Add marinated chicken and cook till medium well.
Now add the green curry paste and cream. Finish with coconut milk.
Put in serving plate and garnish with chilli flakes & lemon