Ingredients:

• 1/2 kg – Chicken
• 1/2 cup – cider Vinegar
• 1 tbsp – ginger-garlic-chilli paste
• 20 pieces – dried Apricots
• 10-15 Almonds
• 2 tbsp – Coconut powder
• 4 tbsp – low fat Cream
• 4 tbsp – soya bean oil

Method:

1. Soak apricots overnight in vinegar.
2. Boil chicken in ginger-garlic-chilli paste.
3. Take out the seeds from apricots and blend with almond, coconut powder and cream.
4. Spread it over the boiled chicken.
5. Heat oil in a non-stick pan and cook the chicken for 5 mins.
6. Serve with naan, bread or paratha.