MURGH BADAM PASANDA

Chicken...................................................................4 nos.

Red chillies.............................................................15 gms.

Onions....................................................................225 gms.

Ghee (clarified butter).........................................115 gms.

Ginger.....................................................................60 gms.

Garlic......................................................................30 gms.

Turmeric................................................................55 gms.

Curd........................................................................55 gms.

Cashew-nuts..........................................................55 gms.

Almonds.................................................................55 gms.

Tomatoes................................................................100 gms.

Kewra essence or Rose-water.............................2 t. spn.

Eggs.........................................................................2 no.

Salt..........................................................................to taste

Silver leaves................................................4 nos. (optional)

Green coriander leave..........................................1 bunch

Pepper....................................................................a pinch

Milk.........................................................................15 ml.

Cream.....................................................................30 ml.

Coriander powder.................................................10 gms.

Garam masala whole............................................5 gms.

Method

Clean and cut chicken into four pieces and bone out. Marinade with curd, salt and pepper powder. Dip in flour and beaten egg batter, and coat with chopped cashew-nuts and almonds. Deep fry till light brown and remove. Brown minced onions in hot fat(ghee). Add ground gingerand garlic and garam masala whole. Cook for a few minutes. Add red chillies, coriander powder and cook till it leaves the ghee separate. Add chopped tomatoes and beaten up curd, and cook for few minutes. Add fried chicken. Cook till the chicken is tender. Grind cashew-nuts using milk.add cashew-nuts to chicken and cook for a few minutes. Add rose-water(optional). Serve hot in a flat dish garnished with silver leaves(optional). Sprinkle blanched 5 almonds and chopped coriander leaves on top.