1 Kg Or 2.2 Lbs. Of Chicken Thigh Fillet (cut In Pieces)
4 Onions (finely Sliced)
3 Cloves Of Garlic (lasan) (crushed)
1 Tbsp. Of Ginger (adrak) (finely Chopped)
3 Tbsp. Of Roasted Almonds (baadaam) (slivered)
2 Tsp. Of Cardamom Pods (choti Ilaichi)
4 Cloves
1 Tbsp. Of Cinnamon
1 Tsp. Of Black Pepper (kaali Mirch)
1 Tsp. Of Red Chilli Powder (pisi Lal Mirch)
1 Tsp. Of Salt
¼ Tsp. Of Saffron (zafran)
2 Cup Of Coconut Cream
2 Cups Of Plain Yogurt
125 Grams Of Butter Or Clarified Butter (ghee)
Preparation:
1) Fry The Cinnamon, Cardamom Pods, Black Pepper, And Cloves. Add Garlic And Ginger And Cook For 5-8 Minutes Stirring Continuously To Prevent From Burning.
2) Toss Through The Chicken And Cook For A Further 5 Minutes. Combine The Red Chilli Powder, Plain Yogurt, Salt, And Saffron And Add To The Chicken. Cook Until Tender.
3) Add The Coconut Cream And Almonds And Cook For A Further 5 Minutes To Allow The Sauce To Reduce.
