Most requested dish from my mom (by me :D). It is simple, light, refreshing and absolutely delicious chicken curry. Goes well with parathas, jeera rice, plain rice..pretty much everything!

Ingredients
Chicken: 1 kg/1 bird cut into small pieces
Cinnamon: Two 1 1/2 inch pieces
Cloves: 12-15
Bay leaf: 2
Onion: 1/4 of a big onion sliced (US size)
Green chillies: 5-6 slit
Tomato: 1 big
Ginger Garlic paste: 2 heaped tbsp
Dhania Jeera pd.: 2 tbsp
Salt, haldi, chili pd.
Mix all of the above and pressure cook without water for three whistles. Turn off stove and allow to cool naturally.

Gravy ingredients
Onion: 1/2 big sliced
Green chillies: 2-3 slit
Ginger garlic paste: 1/2 tsp
Cashew nuts: a small handful (quantity is up to you)
2 cups thick yogurt
1 cup coconut milk
Cilantro for garnish.

Procedure
In a separate wide pan, heat oil/ghee.

Fry some cashew nuts and keep aside.
Add sliced onions and slit green chillies and a little bit of salt to the same oil and fry till dark brown. Add ginger garlic paste and caramelize further.
Add the cooked chicken along with the liquid and mix well. Bring to boil.
In the meantime, whisk together yogurt and coconut milk.
On high heat, push all the chicken pieces to the sides and in the middle, add the whisked yogurt/coconut mixture to the existing liquid, one kadchi at a time, mixing quickly and thoroughly to prevent it from separating. Keep adding the mixture till it is all incorporated and comes to a boil. Boil for 2 minutes, gently using the handles of the pan to swish the curry around. Adjust salt. Garnish with fried cashew and cilantro.
Note: if the yogurt is not sour enough, you could add lemon juice at the end.
Note: it might seem like a lot of liquid when you add the yogurt and coconut milk, but the gravy is supposed to be very soupy. Once it boils for the 2 minutes and oil floats, it will be just fine!