Friday, April 19, 2013,2:52 AM by
Gayathri Ranganathan

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Serves :

Preparation Time :
1 hour

Cooking Time :
40 minutes

Preparation Method :

  • Mix the lemon juice, yoghurt, garam masala, chilli powder, coriander, cumin seeds, fenugreek leaves and salt in a large bowl, add the chicken and marinate for 1 hour.
  • Dry roast the cloves, black peppercorns, cinnamon stick, green cardamom seeds and bay leaves and grind into a coarse powder, set aside.
  • In large pan heat the oil. Fry onions and ginger-garlic paste until golden brown.
  • Add chicken pieces leaving the marinade aside. Fry the chicken.
  • Add dry spice mix and chicken stock and cook for 30 minutes.
  • Stir in the rest of the chicken marinade. Bring to the boil slowly.
  • When boiling add the almond paste, butter and cream and reduce the heat to low. Stir for a few minutes and garnish with coriander leaves.
  • Serve hot with rice, parotta and naan.


  • 1 kg of boneless chicken, cut into small pieces
  • 50 ml IDHAYAM MANTRA peanut oil
  • 100 grams butter
  • 4 large onions, finely chopped
  • 3 teaspoons ginger-garlic paste
  • 600 ml chicken stock
  • 20 almonds, soaked and ground into a paste
  • 3 tablespoons single cream
  • 250 ml yoghurt
  • Coriander leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 2 teaspoons red chilli powder
  • 1 teaspoon ground cumin seeds
  • 1 tablespoon ground coriander
  • 1 teaspoon dried fenugreek leaves, ground
  • Salt, to taste
  • 2 inch cinnamon stick
  • 10 cloves
  • 10 black peppercorns
  • 1 teaspoon green cardamom seeds
  • 2 bay leaves

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