Ingredients
Chicken (800 grams whole), turmeric (1 tsp), red chili powder (1 tsp) ginger (1 tbsp), cloves (4), peeled ground cardamom (4), well beaten yogurt (1 cup), hot spicy mix or garam masala (1 tsp), green chilies made into paste (2), garlic paste (1 tbsp), broken cinnamon (1 piece), black peppercorns (8), oil (2 tbsp), water (1 cup), tomato puree (1 cup), finely sliced onion (2 large), coriander seeds (2 tsp), cumin seeds (1 tsp), almonds (10), fresh cream (optional for garnish), finely chopped coriander leaves (for garnish) and salt to taste.

Method Of Preparation:-
Take chicken, makes cut on the chicken. Take a bowl, add half of the ginger-garlic paste and red chili powder. Then add yogurt, turmeric powder, salt and garam masala powder in it. Mix it well. Rub this mixture into the chicken pieces and keep them to marinate for about 1 to 2 hours in the refrigerator. Take a pan, roast almonds, cardamom, cinnamon, peppercorns, cloves, coriander seeds and cumin seeds in it until they get fragrant. Then fry the sliced onions in it until they get brown. Keep this mixture to cool and then grind roasted spices, browned onions and the rest of ginger garlic paste with water. Take a heavy bottomed pan, heat half of the oil in it and add chicken in it. Fry the chicken on medium heat until the chicken turns lightly brown in color. Take out the chicken from the pan and keep it aside. Add the rest of the oil in the pan, heat it and fry the paste for about 2 minutes on medium heat. Now add the chicken, red chili powder, marinade, tomato puree and water in it. Mix salt in it and then cook it for about 25 minutes on low heat until the chicken gets cooked. When it gets ready then decorate it with fresh cream and chopped coriander leaves.

Number Of Servings – 4