Hyderabadi chicken curry

Chicken second courses Indian cuisine

500 grams Chicken Breasts 1 cup Onion 1 Green chile 2 tbsp Ginger paste 1 tbsp Garlic paste 1 tbsp Chilly powder 1/4 tsp Turmeric powder 1 Salt to taste 5 tbsp Oil or Ghee 1 Green cardamom 2 Cloves 1 inch Cinnamon stick 1 Bay leaf 1 tbsp Lemon juice or Sour yoghurt 1/4 cup Coriander leaves 1 Grind the following to smooth paste with milk 20 Cashew nuts 1/4 tbsp Roasted Poppy seeds 6 Saffron strands