Mughlai chicken with almonds

1 servings

Ingredients

Quantity Ingredient
1 Ginger
8 9 pieces garlic
6 tablespoons Blanched almonds
7 tablespoons Vegetable oil
1 Stick cinnamon
2 Bay leaves
5 Cloves
10 pounds Cardamom
2 mediums Onions (cut into small piece
2 teaspoons Ground cumin seeds
½ teaspoon Red pepper
7 tablespoons Yogurt
1 small Carton whipped cream
¼ teaspoon Garam masala
2½ pounds Chicken boneless
2½ teaspoon Salt
bunch Corriander leaves

Directions

Recipe by: Somesh Rao 1. Grind the ginger, garlic, almonds with water. 2.

Heat oil in a on-stick pan and fry the chicken till they turn golden brown.

Keep it aside and drain oil. 3. Heat some oil and put the cardamom, bay leaves and cloves and fry till bay leaves turn brown. 4. Put the onions and fry for a few minutes. 5. Pour the paste from the blender and fry for a couple of minutes till the oil separates. 6. Add 1 tbsp of yogurt and fry for 30 seconds. Keep adding tbsps of yogurt and fry till you get a consistent mixture. 7. Put the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. 8. Add Garam Masala and corriander leaves and cook for another 10 minutes.

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