Wash and strain the chicken.

In a mixing bowl, combine chicken with garlic paste, lemon juice, black peppercorns, black cardamom, curd, poppy seeds, red chilli powder, mace, green chillies, ginger garlic paste, ajwain, coriander leaves, mustard oil, coriander powder, chopped onions, cardamom pods, turmeric powder, bay leaf, ginger paste, cinnamon stick, cashews, cloves, and salt.

Mix well, cover with cling wrap, and refrigerate for 2-3 hours.

In a heavy-bottomed pan, heat sunflower oil and add the whole spices (black peppercorns, black cardamom, cardamom pods, cinnamon stick, cloves, bay leaf). Let them crackle.

Add finely chopped onions and sauté until the raw smell disappears.

Add ginger garlic paste and fry until golden brown.

Add the marinated chicken along with the curd mix and turn the flame to high until the curd releases water.

Once the curd starts reducing, turn the flame low, cover the pan, and let the chicken cook for 20-30 minutes.

Grind the soaked poppy seeds and blanched cashews into a smooth paste.

Once the chicken is slow-cooked, add the cashew and poppy paste and mix well.

Adjust salt and add a little water to create a thick curry.

Cover the lid and let the chicken cook for another 7-8 minutes.

Turn off the gas and garnish with cashew chunks and fresh coriander.

Serve hot with Roomali Roti, Mandey, or Butter Naan.