1 kg boneless chicken skin removed 2 onions ground to a paste 2 tsps National garlic paste 1 tsp National ginger paste 1″ stick of cinnamon 5 pods of cardamom 1 tsp National coriander powder 1 tsp National cumin powder 1 tsp National red chilli powder 2 tsps National garam masala 10-15 almonds blanched and skin removed 5-6 tbsps olpers cream 4 tbsps of ghee 1 cup chicken stock National Salt to taste
HOW TO PREPARE
Grind the almonds into a fine paste and keep aside.
Heat the ghee in a pan and fry the onions till they are translucent.
Add the National ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala. Add the chicken and fry till sealed (chicken turns opaque).
Add the stock, National salt to taste and cook till the chicken is done.
Whisk the Olpers cream to ensure that there are no lumps in it.
Add the Olpers cream and the almond paste to the chicken and stir well.
Turn off the fire and sprinkle the National garam masala over the chicken. Cover the dish immediately.
Serve after a few minutes with naans
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