- Chicken - 5 thigh pieces (boneless & skinless)
- Almond powder - 4 tbsp
- Turmeric powder - 1 tsp
- Plain Yoghurt - 1/2 cup
- Garam Masala - 1 & 1/2 tsp (cloves, cinnamon, green cardamom)
- Onions - diced 1 cup
- Ginger paste - 1 tbsp
- Garlic paste - 1 tbsp
- Coriander powder - 1 tsp
- Red Chilli powder - 1/4 tsp
- Tomato paste - 1 tbsp
- Milk - 2 & 1/2 cups
- Deggi Mirch - 1 tsp (Kashmiri Paprika which gives color but not hot on the palate)
- Butter - 4 tbsp
- Salt - 1 tsp
Mix 4 tbsp of milk with the almond powder to make a paste. Keep aside.
Dice chicken thighs into bite size pieces. Add to it 1/2 cup of plain yoghurt, 1 tsp salt, 1/2 tsp turmeric powder and 1/2 tsp garam masala. Mix well. Marinate for 3-4 hours.
Melt 1 tbsp butter and fry marinated chicken pieces. Meanwhile, boil the onion. When cooked, drain and grind into paste. Now melt 2 tbsp butter and add the onion paste into it. Fry for 5-6 minutes. Add ginger and garlic paste - continue frying - add coriander powder and 1/2 tsp turmeric powder and cook for a further minute. Add 1/4 tsp chilli powder and 1 tbsp tomato paste and cook on high flame for 6-7 minutes. Add 1 tsp garam masala. Now add the almond paste and continue frying till the oil separates.
Add the chicken pieces followed by 2 cups of milk and simmer for 5-6 minutes. Set aside in a serving dish. Put 1 tbsp of butter in a separate pan and let the butter melt on low heat. Take off from heat and put Deggi Mirch - stir and pour it on top of the serving dish.
Garnish with fresh cream (optional)