For the marinade: Chicken, without skin: 500g Yogurt: 1/2 Cup Ginger: 1 tsp grated Garlic: 1 tsp grated Cumin powder: 1tsp Coriander seeds powder: 1 tsp Mild Chilli powder: 1/2 tsp Nutmeg Powder: Pinch Finely chopped hot green chili, with seeds: 1 (optional) Oil: 1 tsp

For the curry: Onions: 200g - 250g sliced long Garlic: 2 tbsp sliced Melon Seeds: 1 tbsp (ground & powdered) Poppy Seeds: 1 tsp (ground & powdered) Rose essence/Kevda: pinch Whole spices: Bay leaf- 2, Cinnamon stick- 1, Star Anise- 1, Whole Black pepper - 10, Black Cardamom, crushed - 2, Green Cardamon, crushed - 4, Cloves -5 Yogurt: 1/2 Cup Water: 1 1/2 Cup Ghee: 1/4 cup Salt: To taste

For the garnish: Ginger: 1 tbsp julienne Coriander: 1/4 handful Green Chili, de-seeded and finely sliced: 1

Marinate chicken with the yogurt and the other marinade ingredients for a few hours

In ghee on medium flame, add in the whole spices till they crackle and release their aroma (a minute or so).

Add onions and caramelize till dark brown, add garlic and cook for a few minutes, then add the pumpkin and poppy seed powder, stir them in. Then add in the chicken with the marinade, stir for 5 minutes or so till lightly brown, add in the plain yogurt and water, cook till tender and almost off the bone. Once done, add in a pinch of rose essence.

Garnish with sliced ginger, coriander, de-seeded sliced green chill, serve with a naan bread.