Ingredients
•Chicken,skinned and cut into 12 pieces on bone 750 grams
•Onions 2 medium
•Oil 3 tablespoons
•Green cardamoms 4
•Cloves 5
•Green chillies,broken 4
•Garlic 6-8 cloves
•Ginger,chopped 1 inch piece
•Fresh mint leaves 1/2 cup
•Fresh coriander leaves 1 cup
•Scraped coconut 1/2 cup
•Salt to taste
•Coriander powder 1 tablespoon
•Cumin powder 1 tablespoon
•Almond paste 1/4 cup
•Yogurt 1 1/2 cups
•Fresh cream 1/4 cup
Method
Grind together green chillies, garlic, ginger, mint leaves, coriander leaves and coconut with sufficient water into a fine paste. Transfer the paste into a bowl. Add the chicken pieces and salt. Mix well. Set aside to marinate in a refrigerator for 3-4 hour Chop onions. Heat oil in a non-stick pan. Add green cardamoms, cloves and onions. Sauté for 2-3 minutes. Add coriander powder and cumin powder to onions and mix well. Add almond paste and mix and add a little water and mix well. Add marinated chicken and yogurt. Mix well, cover and cook on low heat for 15-20 minutes. Turn off the heat and keep it covered for 5-10 minutes more. Serve hot garnished with cream.
