Mughalai Chicken

Ingredients

Chicken (skin and bones removed) 1 kg

Onions (ground to paste) 200 gm.

Garlic 15 clove

Ginger 1inch piece

Cardamom 5 nos

Cinnamon powder ½ tsp

Coriander powder 1 tsp

Chilli powder 1 tsp

Chicken masala 2 tsp

Coconut milk 100 ml

Butter 100 ml

Ground almonds 50 gm

Salt to taste

Preparation

Grind garlic and ginger to a paste and set aside. Heat butter in a deep a pan and fry the onion paste. Add ginger, garlic, cardamom, cinnamon, coriander powder, chilli powder one after another and fry for a while stirring well. Add the chicken pieces and mix well and fry with lid of the pan open. When needed add 100 ml water and salt and cook till the chicken is tender. Add garam masala, coconut milk and almond powder to the cooked chicken curry and mix lightly. Take off from the fire and serve hot.