Ingredients:
Chicken – 1 kg, small, boneless cubes
Refined Oil – 2 tbsp
Butter – 1 tbsp, unsalted
Bay Leaf – 1
Cinnamon – 5 one inch sticks
Cloves – 6
Green Cardamoms – 10
Onions – 1 1/2 cups, grated
Ginger Paste – 5 tsp
Garlic Paste – 5 tsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 2 tsp
Salt to Taste
Almond Paste – 1/2 cup
Cream – 1/2 cup
Green Chillies – 6, slit
Mace Powder – 1 tsp
Vetiver Essence – 3 drops
Mint Leaves – 1 tbsp
Method:
1. Heat oil and butter in a pan.
2. Crackle whole spices over medium heat.
3. Add onions and saute for a few minutes.
4. Add ginger garlic paste, turmeric, red chilli powders, salt and almond paste.
5. Cook over medium heat for 5 to 10 minutes until oil separates.
6. Stir in chicken and cook over medium heat for 10 to 15 minutes.
7. Add remaining ingredients, cover and seal the lid with dough.
8. Cook on low heat for 5 to 6 minutes or cook in a slow oven for 10 minutes.
