Ingredients:

• 500 g – boneless Chicken
• 1 cup – onion, thinly sliced
• 1/2 cup – curds
• 1 hard-boiled egg, peeled and sliced
• 1/2 tsp – Cardamom seeds
• 1 tsp – Cumin seeds
• a big pinch Saffron
• 2 tbsp – Milk
• 4 tbsp – oil
• 2 tsp – ginger, minced
• 2 tsp – green chillies, minced
• 1/2 tsp – chilli powder
• 1/2 tsp – black pepper powder
• 1 tbsp – Almonds (soaked in hot water)
• salt to taste

Method:

1. Cut the chicken into 2 cm cubes.
2. Crush cardamom seeds with cumin seeds.
3. Soak saffron in milk.
4. Heat the oil, add chicken and cook and stir till all the chicken has browned and all the liquid from chicken is evaporated. Drain and reserve.
5. Add onion and ginger to the remaining oil in the pan.
6. Fry till onion is well browned. Add green chillies, fry for 1 minute.
7. Add chilli, pepper powder, curd and salt.
8. Add 1 cup of water and chicken. Simmer till the chicken is cooked and a creamy gravy is formed.
9. Peel and shred the almonds.
10. Garnish the curry with almond and egg slices. Serve hot with Chapatti or Roti.