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11 December 2012,23:35 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the fat in a large pan and fry the chicken fillets brushed with the beaten eggs, until cooked through and browned on both sides. Remove the chicken from the pan and keep warm.
  • Fry the chopped onion, ginger, garlic, cloves, cardamom pods, cinnamon and bay leaves in a pan. When the onion turns golden, remove the pan from the heat.
  • Allow the contents to cool a little and add the saffron and natural yogurt. Mix well to prevent the yogurt from curdling.
  • Return the chicken to the pan, with any juices and cook until the chicken turns tender. Adjust the seasoning.
  • Fold in the double cream and ground almonds just before serving. Make sure the curry is piping hot before serving.


  • 5 chicken rubbed with a little garam masala 
  • 2 eggs, beaten with salt and pepper
  • 100 ml Cooking oil
  • 100 grams double cream
  • 1 large onion, finely chopped
  • 100 grams ground almonds
  • 2 inch piece fresh root ginger, finely crushed
  • 4 garlic cloves, finely crushed 
  • 4 cloves
  • 2 bay leaves
  • Few saffron threads 
  • 4 green cardamom pods 
  • 2 inch piece cinnamon stick
  • 150 ml plain yogurt, beaten with 1 teaspoon corn flour 
  • Salt, to taste

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