If you are using drumsticks, make sure you score it before marinating the chicken. In a mixing bowl, add the chicken pieces with ½ teaspoon salt, ½ teaspoon turmeric and 2 tablespoons lemon juice. Give it a mix and leave it aside for at least 4 to 5 hrs. Letting it marinate overnight in the refrigerator is advised as it helps in cooking the chicken faster.
When you are ready to prepare the curry, soak the nuts in a bowl and leave it aside for 15 minutes.
In the mean time, finely chop the onion, garlic and ginger along with the green chili (I removed the seeds of the green chili because my kid still can’t eat spicy food).
After 15 minutes, peel the almond. The skin would come out easy. Discard the water and add the nuts in a small blender along with the poppy seeds and the yogurt. Blend it to a smooth puree.
Place a pan at medium heat and once the pan heats up, add the ghee. Sprinkle the fennel seeds and cardamom. Let it sizzle for a few seconds. Then, add the chopped onion, garlic, ginger and green chili. Mix it around and add ½ teaspoon salt along with all the cumin powder, coriander powder, fennel powder, chili powder and rest of the turmeric. Give a mix and let it cook for 2 minutes.
Layer the marinated chicken pieces and mix it around. Let it sizzle for 5 minutes.
Add the nut puree and mix it around.
Pour the tomato puree, give it a mix and cover the pan. Cook for 10 minutes. After 10 minutes, the chicken should be cooked through. If not, continue cooking covered until the chicken is no longer raw.
Finally, add the garam masala and cook for 2 minutes.
Sprinkle the finely chopped cilantro leaves followed by the heavy cream. Mix it around. Check for salt and add any, if needed.
Serve warm with your choice of bread or rice.