Recipe - Mughlai Chicken With Almonds

1 Inch Ginger
8 To 9 pieces Garlic
6 tablespoon Blanched Almonds
7 tablespoon Vegetable oil
1 Inch stick Cinnamon
2 Bay leaves
5 Cloves
10 Pods Cardamom
2 md Onions (cut into small
Pieces)
2 teaspoon Ground cumin seeds
One half teaspoon Red pepper
7 tablespoon Yogurt
1 small Carton Whipped Cream
One fourth teaspoon Garam Masala
2 One half pound Chicken boneless
2 One half teaspoon Salt
bn Corriander leaves

1. Grind the ginger, garlic, almonds with water. 2. Heat oil in a onstick
pan and fry the chicken till they turn golden brown. Keep it aside and
drain oil. 3. Heat some oil and put the cardamom, bay leaves and cloves and
fry till bay leaves turn brown. 4. Put the onions and fry for a few
minutes. 5. Pour the paste from the blender and fry for a couple of minutes
till the oil separates. 6. Add 1 tbsp of yogurt and fry for 30 seconds.
Keep adding tbsps of yogurt and fry till you get a consistent mixture. 7.
Put the chicken, whipped cream and salt and cook gently (low heat) for 20
minutes. 8. Add Garam Masala and corriander leaves and cook for another 10
minutes.

Recipe By : Somesh Rao

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini