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.