Chicken and Almonds

MURG BADAMI

Ingredients:
almonds – 1/2 cup
grated coconut – 1/4 cup
poppy seeds – 1 tsp
ginger – 2.5 cm
cloves of garlic – 6
green chillies – 4
ghee – 1/4 cup
bay leaves – 2
onions boiled and ground to a paste – 3
curd – 1 cup
chicken cut into pieces – 1 kg
salt – to taste
pinch of safforn
green cardamoms – 2
stick of cinnamon – 2.5 cm
cloves – 2
a small piece of nut meg

Method
 Boil the almonds and remove the skins. Grind half of it with the coconut and poppy seeds to a smooth paste. Finely chop the other half of the almonds. Grind ginger, garlic and green chillies together.
 Heat the ghee in a degchi or karahi. Fry the bay leaves then add the boiled onion paste, curd, almond – coconut paste, ginger paste, chicken pieces and salt to taste. Cook, stirring well over medium fire till dry. Add 1 cup of water and saffron. Cook till the chicken is tender. If you’re using a pressure cooker, cook for 3-4 minutes.
 Garnish with powdered garam masala and chopped almonds.
 Goes well with pulaos or plain boiled rice.

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