Mughlai Chicken With Almonds
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      1 inch piece  ginger
   8      cloves        garlic
   6      tablespoons   blanched almonds
   7      tablespoons   vegetable oil
   1      inch          cinnamon stick
   2                    bay leaves
   5                    cloves
  10      pods          cardamom
   2      medium        onions -- (cut into small pieces)
   2      teaspoons     ground cumin seeds
     1/8  teaspoon      red pepper -- up to 1/2
   7      tablespoons   yogurt
   1      small carton  whipped cream
     1/4  teaspoon      garam masala
   2 1/2  pounds        chicken boneless
   2 1/2  teaspoons     salt
                        one bunch coriander leaves
 

Preparation:

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.