Ingredients:
Chicken – 1 kg, boneless and cut into cubes
Oil – 5 tsp
Butter – 5 tsp, unsalted
Bayleaf – 1
Cloves – 6
Cinnamon Sticks – 5
Green Cardamoms – 10
Onions – 3/4 cup, 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 – 2/3 cup
Green Chillies – 6, slit into half
Mace Powder – 1/2 tsp
Vetivier (Kewra Water) – 3 drops
Mint Leaves – 1 tsp, fresh
Method:
1. Heat the oil and butter in a pan.
2. Add bayleaf, cinnamon, cloves and cardamoms.
3. Saute over medium heat until they begin to crackle.
4. Add the onions and saute for a few minutes.
5. Add the ginger paste, garlic paste, turmeric powder, red chilli powder, salt and almond paste.
6. Cook over medium heat for 5 to 10 minutes until the oil separates from the mixture.
7. Add the chicken.
8. Stir and cook over medium heat for 10 to 15 minutes.
9. Add cream, green chillies, mace powder and Vetivier.
10. Sprinkle fresh mint leaves on top.
11. Cover and seal lid with dough.
12. Let the chicken simmer over very low heat for 5 to 6 minutes or keep in a preheated slow oven at 120C/240F for 10 minutes.
13. Serve hot with roti or chapati or plain rice.
