For Paste

• In a pan, add water as required, salt to taste, onions and cashew nuts. Boil for 4-5 minutes or until onions get translucent.
• Strain the onions, cashew nuts and transfer them to the bowl.
• Add ghee, green cardamom and mace. Mix well.
• Transfer the mixture to a mixer grinder jar and grind it into the smooth, fine paste.
• Keep it aside for further use.

For Chicken Marination

• In a bowl, add chicken, salt to taste, degi red chilli powder, turmeric powder, ginger garlic paste, oil and curd. Mix well and marinate.
• Keep it aside for further use.

For Shahi Chicken Handi

• In a handi, add oil. Once it’s hot, add the bay leaf and onions. Cook for 4-5 minutes or until the onion gets light brown.
• Add the prepared paste, prepared curd mixture and salt to taste. Cook for a while or until the oil separates from the masala.
• Add marinated chicken, hot water and tender coriander stems. Let it cook for another 12-15 minutes or until the chicken is tender.
• Finish it with prepared tadka and bring it to a quick boil.
• Place a steel bowl inside the handi and add the burning coal. Pour some ghee over the coal, cover with the lid, and let the chicken absorb the smoky flavour for a while.
• Transfer it into the serving dish or bowl and garnish it with chilli oil and coriander sprig.
• Serve hot with naan or tandoori roti.

For Curd Mixture

• In a bowl, add curd, ginger-garlic paste, and coriander powder. Mix well.
• Keep it aside for further use.

For Tadka

• In a pan, add oil. Once it’s hot, add bhavnagri chillies, green chillies and ginger. Saute for 2-3 minutes over high heat.
• Turn off the heat and keep it aside for further use.