The succulent pieces of chicken simmered in a thick gravymade with almond, onions and ginger and sometimes added with fried onionsfinished in a warm, spicy, cumin laced sauce, Actually this is How to MakeAmazing Chicken Almond or Murg Badami.The main base of the gravy is almond paste, and I used the paste of friedonions, to make a fine creamy texture, which can go well with pulao or paratha.
Put the cleaned chickeninto a large mixing bowl; add curd, ginger, garlic paste, red chili powder,roasted cumin and coriander powder salt and turmeric powder. Mix well and keepaside for at least 1/2 hour to marinate
Take a wok/tawa, dry roastbay-leaves, cloves, white peppercorns, red chilies and cinnamon; allow it to coolat room temperature
Heat oil in a heavy bottom pan and fry thesliced onions till it color changes to dark brown. Take it out from the pan andallow it to cool at room temperature.
In a grinder add the dry roasted spices,grind it then add blanched almond and fried onions to make a creamy paste.
Add some more oil in the same pan whereonions are fried, put some cumin seeds for tempering.
As they splutter and sizzle adds marinated chicken, mix well, turn the heat to simmer, and cook/stir it for 5 minutes.
Add onion- almond mixture and roastedspices powder, mix well and cook for 5 minutes, then add 1/2 cup of warm water;cover and allow it to cook for another 15 minutes..
Open the lid; check the consistency of thegravy.
If everything is alright, switch off thegas. Transfer it to a serving plate