Mughlai Chicken with Almonds

Directions

1. Grind the ginger, garlic, almonds with water.

2. Heat oil in a on-stick pan and fry the chicken until they turn golden brown.

Keep it aside and drain oil.

1. Heat some oil and put the cardamom, bay leaves and cloves and fry until bay leaves turn brown.

2. Put the onions and fry for a few minutes.

3. Pour the paste from the blender and fry for a couple of minutes until the oil separates.

4. Add 1 tablespoon of yogurt and fry for 30 seconds.

Keep adding tbsps of yogurt and fry until you get a consistent mixture.

1. Put the chicken, whipped cream and salt together and cook gently (low heat) for 20 minutes.

2. Add Garam Masala and corriander leaves and cook for another 10 minutes.