BADAMI MURGH

 

Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Chicken pieces - 500 gms
Almonds - 10 - 12
Chopped onion - 3
Ginger garlic paste - 1 tbsp
Kashmiri mirch powder  - 1tsp 
Red chilly powder - 1tbsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cinnamon - 1 inch stick
Green cardamom - 2
Black cardamom - 1
Cloves - 3 - 4
Black pepper - 3 - 4
Cumin seeds - 1/2 tsp
Salt - to taste
Coriander leaves - 1 tbsp

Oil - 1/2 cup

METHOD

Make the  paste of whole garam masala and  ginger garlic 

Wash and marinate chicken pieces with red chilly powder,turmeric powder,coriander powder,whole  garam masala paste and  ginger garlic paste and salt.
Keep aside for 30 mins.
Heat oil in a pan and add chopped onion and saute until brown and crispy and strain it.
Blanch the almonds for two hours
Make the paste of  almonds and fried onion.
Heat oil in a pan and fry the chicken pieces.
Cover and cook in a high flame for five mins.
Mix the almonds and fry onion paste and mix well.

Cover  it and  cook in a slow flame for ten mins or until oil leaves the pan now add  curd and mix well. 
Add one cup of water and bring to boil.
Once boiled slow the flame and cook for ten mins.
Turn off the flame.
Garnish with almonds and coriander leaves.
Serve with steamed rice