First, blend the onion in a blender to get a fine paste.
Cut deep slashes into the chicken drumsticks (see the photo).
Put them in a bowl and add onion paste, ginger-garlic paste, yoghurt, coriander powder, turmeric, and salt.
Mix everything well and marinate for an hour.
Put a pan with oil and ghee or butter on medium-high heat. When the oil is hot, add bay leaf, cardamoms, cinnamon stick, black peppercorn and allow to sizzle. Add chopped onions and fry them until transparent.
Add the marinated chicken, mix everything well and stir fry for 3-4 minutes.
Then lower the flame and cover the pan with a lid. Let it cook for 15-20 minutes until the chicken is tender. If the chicken has not released much water, you can add a little bit of water.
Reduce the flame, add the warm milk or fresh cream and sugar. Adjust the salt, and stir everything together. Let it cook for another 6-7 minutes or until the gravy becomes thick and creamy.
Add Beresta on top and let it rest for 5 minutes with the lid on before serving. Serve it with Pulao or Naan.
