Methi Chicken with a medley of spices

This was another of those recipes that had me at "Hello". One  look at the photograph, and I knew I  had to go through the recipe. One scan of the recipe and I had to bookmark it to make someday.
Strangely, despite the presence of many iffy spices, the recipe was a hit at home, and every last bit of it was polished off.

1 curry cut chicken

Marination:
1 cup hung curd
2 tbsp ginger-garlic paste
1 green chill, minced
1/2 tsp javitri (mace powder)

2 tsp oil /butter
4 Cloves
1/2 tsp whole jeera
1 inch piece of cinnamon
salt to taste
1 cup milk /milk plus water
1 tbsp roasted besan
1/2 tbsp Kasoori methi

Method:

Marinate the chicken after cleaning it well. Wrap with clingfilm and keep in refrigerator overnight.

Heat oil and put whole garam masala.

When it stops spluttering, add the marinated chicken with salt and let it cook on medium heat. Stir off and on. 

After 10 to 15 minutes, add milk or milk and water and the roasted besan - cook for another 5 minutes. 

Sprinkle kasoori methi and cook away for another 5 minutes.

Serve with parathas.