Punjabi Chicken Dumpling Karhi

¾ cup of gram flour1 cup of thick yogurt2.5 cups of water¼ cup of sliced onions4 sliced cloves of garlic2 bay leaves3 cloves1 black cardamom½ tsp turmeric powder½ tsp red chilli powder½ tsp garam masala powder¼ tsp cumin seeds¼ tsp mustard seeds2 to 3 whole dry red chillies2 tsp dry fenugreekLemon juice if requiredSalt to tasteCilantro for garnishing1.5 cups gram flour¼ finely chopped onion3 green chili, finely chopped½ finely chopped chicken½ tsp red chili powder1 tsp crushed dry coriander½ tsp baking powderSalt to taste1 cup of water4 tbsp oil or butter½ tsp cumin seeds¼ tsp red chili powder¼ tsp turmeric powderHeat oil for deep frying in a small deep frying pan, so there is less wastage.Mix all the ingredients for dumpling until it forms a smooth batter.Once oil is heated, drop the batter by spoonfuls (about 1 tbsp) into the oil.Add the remaining portions of the batter one by one in batches.Remove from oil when the dumplings have become medium brown and crisp. Drain on a paper towel or absorbent tissue. Keep aside.Method for Karhi.Beat the curd well.Add 1.5 cups gram flour and other ingredients and beat well.Heat the curd mixture.Allow the mixture to boil on medium high heat for a few minutes.You will see karhi thickening, stir occasionally to keep it from sticking to the bottom.Add a little more water if required.Consistency of mixture depends on yogurt one uses.Karhi has to be of pouring and smooth consistence and it will have a shine to it.Add the dumplings into the karhi mixture and simmer for about 5 minutes and stir occasionally.For tarka and garnishing.In a small saucepan, heat 4 tbsp oil.Add ¼ tsp chili powder, ¼ tsp turmeric and ½ tsp cumin seed.Pour over karhi when ready to serve and garnish with cilantro.Your Punjabi Chicken Dumpling Karhi is ready to serve.