Ingredients:

• 1 chicken, cut into medium size pieces
• 450 g – Yoghurt
• 9 almonds, blanched and ground to a paste
• 8 Green chillies (ground to a paste with a tsp. of water)
• 1 cup – coriander leaves, chopped
• 2 large onions, finely sliced
• 1/2 tsp – Turmeric powder
• 3/4 tsp – Ginger paste
• 3/4 tsp – Garlic paste
• 1 to 2 – Lemon juice
• salt to taste
• oil
• For Dry Grind:
• 3 cloves2 green Cardamoms
• 1/2 tsp – shahzeera (caraway seeds)

Method:

1. In a bowl, mix yoghurt, salt, turmeric, ginger, garlic, green chillies, almonds and coriander.
2. Add chicken pieces, mix well. Keep aside for 1-2 hours.
3. Heat oil and fry the onions till golden brown in colour.
4. Add the marinated chicken along with the marinade, stir well.
5. Cover and cook on slow fire.
6. Keep stirring once in a while.
7. Cook until the chicken is tender.
8. Add the ground spices and lemon juice when the chicken is cooked.