Ingredients:

• 1 kg – Chicken
• 1 large cup – Sour Curd
• 25g – Almond (blanched)
• 25g – Walnuts (blanched)
• 25g – Melon seeds (blanched)
• 25g – Cashewnuts, fried
• 10 – Almonds blanched and fried
• 2in piece – Ginger
• 1tsp – Turmeric powder
• 1tbsp – Garam Masala
• 3 – Onions, medium
• 1tbsp – Ground cumin seeds, roasted
• 3 – Green chillies (minced)
• Few drops of essence of Saffron
• 1/2 cup – Oil
• salt and Chilli powder to taste

Method:

1. Grind onion and ginger to a paste.
2. Heat 6 tbsp butter and fry the ground paste to a golden brown colour.
3. Add chicken along with curd and fry till dry and nicely browned.
4. In the meanwhile, grind the almonds, walnuts, melon seeds and ginger. Mix into the milk along with all the ground spices and 1 cup water.
5. When the chicken turns brown, pour the mixture onto it. Cover tightly, cook over a low fire until the chicken is tender and almost dry.
6. Mix in the essence and remove from fire.
7. Garnish with almonds.

Recipe courtesy of Amey