Nizami Dum Ka Murgh

Ingredients :
1kg Chicken
1.5tsp Salt or as per taste
3tbsp Ginger Garlic Paste
1tsp K. Red Chilli Powder
1tsp Degi Mirch
1tbsp Coriander Powder
1/2tsp Turmeric Powder
1tsp Black Pepper Powder
1tsp Garam Masala
1tsp Shahi Jeera
1 Cup Curd
5 - 6 Green Chillies
Handful of Coriander Leaves
Handful of Mint Leaves
3 Onions (fried)
10 - 12 Cashewnuts
10 - 12 Almonds
3tbsp Dessicated Coconut
5 - 6 Green Cardamoms
1 Cinnamon Stick
1/2 cup Kesar Milk
Juice of Half Lemon
1/4 cup Ghee
1/4 cup Oil

Method :
1. Dry roast, cashewnuts, almonds, dessicated coconut, green cardamoms and cinnamon stick. Grind to a fine paste using a little water.
2. Slice 3 Onions & fry till light golden brown.
3. Add dry roasted and crushed kesar to 1/2 cup milk.
4. Marinate chicken with salt, ginger garlic paste, spices, shahi jeera, curd, chillies, chopped coriander, mint leaves, fried onions, dry fruit paste, kesar milk, lemon juice, ghee and oil. Mix well and marinate for 2 - 3 hours or overnight.
5. Burn charcoal till red hot. Add the charcoal to a silver foil, add cloves and ghee to it. Give the chicken charcoal smoke for 2 - 3 mins.
6. Now place the vessel on low flame and cover and cook for 30 mins.
7. After 30 mins, remove lid and garnish with chopped coriander and Enjoy with rice, paratha or naan.