Badami Murgh / Almond Chicken

Ingredients:

3/4 kg chicken , cut into pieces

1/4 cup almonds / badam

3/4 cup yogurt

1 tbsp ginger-garlic, crushed

2 green chillies, chopped

2 onions, chopped

2 cardamoms

1 1/2 tsp chilli powder

2 tsp coriander powder

1/2 tsp turmeric powder

1/2 cup milk

2 tbsp ghee

2 tbsp butter

2 tbsp chopped coriander leaves

salt to taste

Preparation:

1. Soak almonds in water for an hour and remove the skin and keep it aside.
2. In a mixing bowl, add yogurt, crushed ginger-garlic, chopped green chillies and salt and mix well.
3. Add cleaned chicken pieces and marinate for 30 minutes.
4. In a pan, add chopped onions, peeled almonds, cardamoms and 1 cup of water and cook at high flame till the water completely dries.
5. Remove from the flame and allow to cool at room temperature. Then grind it to a smooth paste and keep it aside.
6. Heat ghee and butter in a pan and add the ground paste and cook for 3 minutes over medium flame, stirring continuously.
7. Add marinated chicken into this, mix well and allow to boil over medium flame.
8. Add 3/4 cup of water and when it boils, cook covered over low flame for about 20-25 minutes till the chicken is cooked well, stirring occasionally.
9. Add milk to this and cook for another 5 minutes at low flame.
10. Switch off the flame and add chopped coriander leaves...Serve hot...