Ingredients:

• 1 kg – broiler chicken, cut into medium-sized pieces
• 400 g – thick Curd
• 15-20 – Almonds (paste)
• 1.5 cups – water
• 3-4 – Cloves
• 2 – Cinnamon
• 2-3 – Bay Leaves
• 3 – medium-sized onions, finely chopped
• 4 – green chillies, finely chopped
• 2 tsp – Red Chilli powder
• 2.5 tsp – coriander powder
• 1 tsp – Cumin seeds powder
• 1/2 tsp – Turmeric powder
• 5 tbsp – oil
• 6 – green Cardamoms
• 1 – black Cardamom
• 1.5 tsp – ginger-garlic paste
• salt to taste
• finely chopped Coriander leaves for garnishing

Method:

1. Clean and wash the chicken pieces.
2. Churn the curd and add the powdered spices. Mix well and keep aside.
3. Heat oil in a heavy bottomed vessel. Saute the cardamoms, cloves, cinnamom and bay leaves for a few seconds.
4. Add the onions and green chillies and saute on low flame. When the onions turn pink, add the ginger-garlic paste and saute until the onions turn golden.
5. Add the curd mixture. Stir continuously for few minutes so that you get a nice brown colour.
6. Add the chicken pieces and salt to the onion-curd mixture and mix well. Saute on low flame until the oil separates.
7. Add the almond paste and mix well. Saute for 5 minutes.
8. Add a little water. Cover with a lid with some water on it.
9. Cook on low flame, stirring at regular intervals until the chicken is tender.
10. Garnish with coriander leaves and serve hot with rotis.

Recipe courtesy of Anita Raheja