INGREDIENTS

1 kilograms chicken, 1 inch cinnamon stick, 1/2 tablespoon cumin seeds, 2 tablespoon fresh cream, 2 tablespoon almonds, 1/2 tablespoon peppercorns, 1/2 cup tomato puree, 3 clove, 1 tablespoon coriander seeds, 3 tablespoon refined oil, 2 tablespoon coriander leaves, 1/2 tablespoon turmeric, 1 1/2 tablespoon red chilli powder, 3/4 cup onion paste, 3 green cardamom

For Marination

Salt as required, 1 tablespoon ginger paste, 1/2 tablespoon black pepper, 1 tablespoon garlic paste

Method

Cut the chicken in pieces and marinate with ginger-garlic paste, black pepper powder and salt for about 30 minutes. In the meantime, dry roast the spices one by one on low flame for about 4-5 minutes. Leave it to cool and make a fine powder.

Then, add oil in a heavy-bottomed cooking vessel and shallow fry the marinated chicken pieces in a single layer. Add up to 5- 6 chicken pieces at a time depending on the size of the vessel.

Fry for 6-8 minutes per side or until the pieces are nice light brown. Remove using tongs on to a plate and repeat the process until all the pieces are done.

Drain the oil and take 2 tablespoons of oil from the drained oil and add to a heavy-bottomed vessel. Add brown onion paste and tomato puree. Fry for 2 minutes and add red chili powder, turmeric powder and roasted spice powder. Fry on low till oil starts to leave from sides.

Now add, the shallow fried chicken pieces one by one. Using a spoon gently fold the chicken pieces into the masala. Add half cup of water and let it cook for 15-20 minutes.

Now prepare the almond paste for a thicker and yummy gravy for the dish. For the same, soak 10 almonds in lukewarm water and after 15 minutes, remove the skin. Grind to smooth paste by adding little water.

When the chicken pieces are cooked, now add almond paste and give the curry nice stir. Cook for another 2-3 minutes and add cream if using along with fresh minced coriander leaves. Stir and turn off the flame. Serve with roomali roti, rice or naan.