Recipe to make my favourite Boneless chicken curry.

Ingredients to cook Traditional Mughlai

2 lb/1 kg boneless chicken
1 cup – chicken stock
1 stick of cinnamon
5 pods of cardamom
1 tsp – coriander powder
1 tsp – cumin powder
1 tsp – red chilli powder
2 onions ground to a paste
2 tsp – garam masala
2 tsp – garlic paste
1 tsp – ginger paste
10-15 almonds blanched and skin rem
5-6 tbsps – thickened/ heavy/ double
4 tbsps – ghee
Salt and spice as per taste

Direction to cook Traditional Mughlai Chicken

1.Before you start you need to Grind the almond into a fine paste and keep it aside.

2.Heat the ghee in a pan and fry the onions till they are golden brown or translucent.

3.Now add the ginger and cinnamon, garlic paste and cardamom and fry for a minute. Now add all the spices except garam masala and fry till the ghee separates from the masala. Add chicken and fry till it turns sealed or turns opaque.

4.Add the stock, salt to taste and cook till the chicken is done. Whisk the cream to make sure that there are no lumps.

5.Add the cream and the almond paste to the chicken and stir well. Turn off the burner and add garam masala over the chicken and seal it immediately.
6.Serve it after a few minutes with Naans, Steemed white Rice or Roti.