MURGH BADAMI

 Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Chicken pieces - 500 gms
Almonds - 10 - 12
Chopped onion - 3
Ginger garlic paste - 1 tbsp
Poppy seeds - 2 tbsp
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

METHOD
Wash and marinate chicken pieces with red chilly powder,turmeric powder,coriander powder 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 and soak poppy seeds for two hours
Make the paste of poppy seeds, almonds and fried onion.
Heat oil in a pan and fry the chicken pieces.
Add ginger garlic paste and mix well.
Cover and cook in a high flame for five mins.
Make tbe paste of whole garam masala and mix in the chicken pieces.
Also mix the poppy seeds,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
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

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