Wash and clean the chicken piece with 1 tablespoons of curd and 1/2 teaspoon ginger root garlic clove paste. Keep aside and marinate not less than one hour
Create a paste of onion
Heat Ghee inside a karahi, add whole garam masala, Bay leaf, whole pepper corn, coriander powder, eco-friendly chilies and salt and blend them well. Saute for any minute after which add some Onion paste. When onion paste is slightly pink add ginger root garlic clove paste and cashew nut and poppy seed paste. Following a minute add some curd gradually and blend well.
When all is mixed well, add chicken pieces. Stir well and prepare on low flame using the lid on for half an hour. Add salt as needed. Stir among. Add water if needed.
When the gravy is cooked (consider oil traces floating on the top) and chicken turns tender, add sugar stir for any couple of seconds and take it out of the fireplace. Add kewara and meetha Itar.
To garnish heat 1 tablespoons of oil in another pan, add about ten to fifteen onion rings and a pair of whole red chilies. When slightly cooked, temper the curry with this particular flavored chili oil and onion.