Ingredients 

• 2 pounds chicken ( skinless & boneless)
• 2 tablespoon oil.
• 1 large onion finely chopped.
• 2 Tsp tomato paste.
• 2 Tsp poppy seeds powder.
• 2 Tsp cashewnut powder.
• 10-15 strands of saffron.
• 2 Tsp milk.
• 1 cup hot water.

For marinating

• 2 table sp thick curd.
• 2 Tsp dhania powder.
• 2 Tsp cumin seed powder.
• 1 Tsp ginger paste.
• 1 Tsp garlic paste.
• 1/2 Tsp turmeric powder.
• 2 Tsp red chilli powder.
• Salt .

• Marinate the chicken pieces in marinade for 4-5 hrs. 
• Heat oil in vessel & add onions. Stir fry until onion become light brown in colour. 
• After onion fried add tomato paste, cashewnut powder, poppy seed powder & fry for 2-3 minutes on low flame. 
• After that add chicken & keep on mixing chicken with the masala. When chicken will dry add hot water. 
• Cook the chicken on low flame for 20-25 minutes or till chicken is well done. Keep stirring occasionally. 
• Melt the saffron in milk & mix with chicken, keep on low flame for 2 minutes. 
• For garnishing sprinkle some chopped coriander leaves & some fried onion.