Mughlai Chicken

Ingredients

Chicken – ½  kg

Onion – 2

Ginger garlic paste – 2 tsp

Green chilli – 4 or as per taste

Tomato – 2

Yoghurt – ¼ cup

Bay leaf - 1

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Cumin powder – ½ tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Cream – 2 tsp

Almonds –  ¾ cup

Coriander and mint leaves for garnishing

Method

Clean and wash the chicken and cut into medium size pieces.

Mix together yoghurt, coriander powder, green chilli paste, red chilli powder, coriander and cumin powder, turmeric powder, garam masala and salt.

Marinate chicken with this masala and leave it aside for half an hour.

Make a paste of half of the almonds,and half of the almond slice and fry in ghee/butter.

Heat oil in a pan, add bay leaf, then onion and fry till golden brown. Then add ginger garlic paste and sauté till raw smell goes.

Then add finely chopped tomatoes and cook till it is totally mashed up.

Add the marinated chicken and stir fry for few minutes. Add a  cup of water and cover with a lid and cook till the chicken becomes soft and tender. Cook on a low flame.

When done add ground almond paste and cook for 2 more minutes. Remove from fire. Add cream, fried almonds and coriander and mint leaves and serve hot with rice or roti.