Mughlai chicken curry

 Mughlai chicken curry 

1 chicken cut clean and wash 

1 onion diced

2 tomatoes cut into chunks 

10-12 almonds (soaked and peeled)

1/4 cup yogurt 

1 tblsp ginger garlic paste 

1 tsp red chillie powder 

1 tsp red chillie powder 

1 tsp ground coriander 

1 tsp ground cumin 

1/4 tsp turmeric 

Salt to taste 

1/4 cup oil

1 cinnamon stick 

3 cardamom pods 

4-5 peppercorns 

3-4 cloves 

Marinate chicken with all the spices yogurt and ginger garlic paste for two hours 

Heat 2-3 tblsp oil in a wok and sauté onions until translucent then add the tomatoes and almonds and cook for three minutes then add it to a blender with 3 tblsp of water and blend into a fine paste 

In the same wok heat the remaining oil add the cinnamon stick,cloves,cardamom and peppercorns sauté for a minute 

then add the chicken and cook on medium to low flame for ten minutes then add the tomato onion paste and cook until gravy thickens add water if needed top with 1/4 cup fresh cream and lastly add two tblsp of ghee 

Garnish with almond flakes and fresh coriander 🌿