Almond Chicken

almond-chicken Serving: 4 persons
Prep Time: 15 minutes
Cooking Time: 45 minutes

1/2 Kg of chicken, skinless and boneless and cut into small pieces
3 medium sized tomatoes, diced
1 medium sized onion, diced
1 tsp of garlic paste
1 tbsp of ginger Paste
1 tsp of turmeric Powder
2 tbsp of coriander powder
1 tsp of cumin powder
Salt to taste
1 tsp of red chili powder
30 Almonds
1/2 cup of finely chopped fresh coriander leaves
1 teaspoon of a mixture of cardamom, cinnamon and cloves
Oil for cooking
1 tbsp of butter
1-inch cinnamon stick
2 Bay leaves
1/2 teaspoon of green cardamom powder
1 pinch of clove powder
1 tsp of sugar


Wash the chicken pieces thoroughly under running water. Pat dry. Keep aside in bowl, covered. Mount a deep-bottomed frying pan on medium heat. Add the cooking oil and when the oil is heated add the garlic and the ginger paste to the oil and saute. Then add the red chili and turmeric powder to it.

Stir the spices for a minute before adding in the chicken pieces. Combine the ingredients well and then add some water to it. Then cover the pan with a lid and let it cook for about 5-7 minutes on medium heat. When done remove from heat and keep aside the cooked chicken.

Now mount another non-stick pan on medium heat with some oil in it. Add the onions to the oil when it is heated and saute them. Add the diced tomatoes to the pan and saute them before adding a cup of water to the pan.

Cover the pan with a lid and cook for some time. When the onion and tomatoes are cooked through take them out and grind them to make a fine paste. Once again mount the pan on heat with a little oil on medium heat.

Add the cinnamon stick, and the bay leaves to the oil and fry. Then add the onion and tomato paste to the oil along with the cooked chicken. Combine them well. Add the cumin and coriander powder to the chicken and mix together. Stir this for about five minutes. Add a teaspoon of sugar. Add the clove and green cardamom powder to the dish and mix well. Take the almonds and adding some water to it grind it to make a smooth paste. Add this paste to the chicken curry and stir well. Before removing from heat add the butter.

Remove from heat, sprinkle the chopped coriander leaves on the chicken and serve it hot with Rice or Naan.