Kori Ajadina by Sanjeev Kapoor

Ingredients
•Boneless chicken,cubed 1 1/2 inch 800 grams
•Carom seeds (ajwain) 1 teaspoon
•Cream cheese 100 grams
•Cream 1/2 cup
•Yogurt 300 grams
•Lemon juice 2 tablespoons
•Ginger paste 1 tablespoon
•Garlic paste 1 tablespoon
•Turmeric powder 1 tablespoon
•Garam masala powder 2 teaspoons
•Salt to taste
•Oil 2 tablespoons
Method
Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.