Line a colander with thin cloth and pour the curds in it. Let the liquid drain till 1 cup of thick curds is left in the colander.

Transfer the curds to a bowl and beat till smooth. Grind all the ingredients for green paste together and mix with the curds.

Pour it over the chicken and marinate for 1 hour. Heat oil in a kadai.

Add cardamom, cloves and cinnamon. Add onion and fry till golden brown.

Add the chicken with the marinade and simmer covered till the chicken is cooked. Mean while grids the nuts and seeds together to a smooth paste.

When the chicken is cooked, add the nuts and seeds paste. Simmer the curry for 3 minutes.

Remove from fire and stir in the cream. Serve hot with Pulao, paratha or naan.

Serves: 4 to 6 RELATED RECIPES Keerai sambar Pepper Chicken Quick cream of chicken soup Malai murg Maloor chicken Ingredients: chicken - 1 kg lime juice - 2 tbsp curds - 2 cup salt to taste For Green Paste: coriander leaves - cup mint leaves - cup green chilies - 6 to 8 ginger - 3 cm oil or ghee - 3 tbsp cardamoms - 4 cloves - 4 cinnamon - 2 pieces onion - 1 cup, finely sliced cashew nuts - 1 tbsp almonds - 1 tbsp, blanched and peeled melon seeds - 1 tbsp poppy seeds (khus khus) - 1 tbsp fresh cream - cup Introduction to Nuts and Seeds (less)