Mughlai Chicken With Almonds

Recipe Ingredients

1		Ginger
8		Garlic
6 tablespoons	90ml	Blanched almonds
7 tablespoons	105ml	Vegetable oil
1		Cinnamon stick
2		Bay leaves
5		Cloves
10		Cardamom
2		Onions - (cut into small (medium) pieces)
2 teaspoons	10ml	Ground cumin seeds
1/8 teaspoon	0.6ml	Red pepper - up to 1/2
7 tablespoons	105ml	Yogurt
1		Whipped cream
1/4 teaspoon	1.3ml	Garam masala
2 1/2 lbs	1135g / 40oz	Chicken boneless - (2 trays of holy farms)
2 1/2 teaspoons	12ml	Salt
		One bunch coriander leaves

Recipe Instructions

Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few minutes.

Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add Garam Masala and coriander leaves and cook for another 10 minutes.

Source:
The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

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