 |
| Photo: food network |
INGREDIENTS:
1. 1 kg boneless chicken skin removed
2. Salt to taste
3. 1 cup chicken stock
4. 2 onions ground to a paste
5. 1 stick of cinnamon
6. 5 pods of cardamom
7. 1 tsp coriander powder
8. 1 tsp cumin powder
9. 1 tsp red chilli powder
10.2 tsps garam masala
11.2 tsps garlic paste
12.1 tsp ginger paste
13.10-15 almonds blanched and skin removed
14.5-6 tbsps thickened/ heavy/ double cream whisked
15.4 tbsps of ghee(clarified butter)
HOW TO MAKE IT:
1. Grind the almonds into a fine paste and keep aside.
2. Heat the ghee in a pan and fry the onions till they are browned.
3. Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
4. Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala.
5. Add the chicken and fry till sealed (chicken turns opaque).
6. Add the stock, salt to taste and cook till the chicken is done.
7. Whisk the cream to ensure that there are no lumps in it.
8. Add the cream and the almond paste to the chicken and stir well.
9. Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately and you are done.
