Hyderabadi chicken Korma

Ingredients:
Chicken- medium size ( 800-900gms),
Onion- 3 - sliced,
Tomato- 2-grated or pureed,
Garlic- 12,
Ginger- 1 inch,
Red chilli- 2 to 6,
Almonds- 8,
Cashewnuts-6,
Poppy seeds-1tbsp,
Green cardamom-3,
Cloves-4,
Cinnamon-2 sticks ( 1 inch size ),
Water-2 cups,
Ghee-4 tbsp,
Saffron- a pinch soaked in 2 tbsp of warm water,
Salt to taste.

Method:
Soak poppy seeds in water for an hour or overnight in the fridge.( Poppy seeds are hard to grind so the more it is soaked, it is easier to grind )
Put the dry spices in the grinder - red chilli,ginger,garlic,almonds,cashewnuts,green cardamom,cinnamon and cloves.Dry grind them and then add the soaked poppy seeds with water.
Make it into fine paste.
Keep aside in a bowl.

Heat ghee in your cooking pan and fry the  sliced onions till light brown.

Take out with a slotted spoon and let it cool and then coarsely crush them.
In the same pan with the left over ghee, fry the almond poppy paste.

Fry for few minutes or till you see ghee on the sides.
Add the tomatoes and stir for a minute.

Add the chicken pieces ,crushed onions and salt.
Fry the chicken in medium heat till ghee separates.

Add 2 cups of water,stir and let the gravy come to a boil.

Lower the heat and let it cook for 20 minutes.

When nearly done add saffron water and let it cook till the chicken is done.
Taste salt and then close the gas.

Leave it for 5 minutes in the pan and then serve hot.