Ingredients

• 1 lb Boneless chicken cut into medium sized cubes
• 2 large Onions finely chopped
• 1 tbsp Ginger-garlic paste
• 1 tsp Green Chili Paste
• 1 tbsp Coriander seed
• 1 tsp Cumin Seed
• 1 tsp Fennel Seed
• 1/2 tsp Black pepper
• 1 Black Cardamom
• 3 Green cardamom
• 1 inch Cinnamon Stick
• 4 Cloves
• 1/2 inch Mace
• 1/2 tsp Nutmeg Powder
• 1/2 tsp Turmeric Powder
• 2 tbsp Oil
• 1/4 Cup Almond Paste(Soaked, Peeled & Ground)
• 1/3 Cup Curd/yogurt
• 1 tbsp Honey
• 1 tsp Salt to taste or
• 2 tbsp Cilantro/hara dhania

INSTRUCTIONS

• Clean the chicken and marinate with curd, turmeric and 1/2 tsp of salt.
• Heat a pan, roast all dry spices on a low flame for a minute. Let it cool and grind into fine powder.
• Heat oil in a pan, add chopped onion and a little salt as it helps extract the moisture. Fry onion until golden then add ginger, garlic & green chili paste. Fry for a minute then add powdered masala.
• Now add chicken, mix well. Cover the pan and let it cook on medium flame for 15 minutes stirring in between.
• Add almond paste, honey, and a cup of hot water. Add remaining salt and let it simmer for 10 minutes. Add chopped cilantro and switch off the flame. Garnish with almond flakes
• Serve hot with naan or chapati.