PREPARATION

1. Score/slice into the chicken breasts about 2/3 ofthe way. Place them in a bowl and add greek yogurt, ginger garlic paste (2 tsp), red chili powder(1 tsp), garam masala (1/2 tsp),

paprika (1/2 tbs),salt (1/2 tsp), lemon juice, and oil (1 tbs). Mix really well and marinade for about an hour in the refrigerator.

2. Preheat the oven to 200 celsius (400 fahrenheit). Grill the marinaded chicken until meat is no longer pink inside (about 20 to 30 minutes depending on the size of meat pieces).

3. While the chicken is grilling in the oven, heat a large pan over medium heat. Add oil (2 tbs), clove pods, cardamom pods, ginger garlic paste, and tomato puree. Stir and cook

for 2 minutes. Then add water and stir again.

4. Mix in red chili powder (1/2 tbs), paprika (1 tsp),ground coriander, garam masala (1/2 tsp), and salt (1/2 tsp). Stir and cook for 2 minutes. Then, add butter, honey, heavy cream,

and ground almond.Stir again until the butter melts.

5. Slice the grilled chicken and add it to the mixture. Simmer for about 6-8 minutes and serve with rice and/or bread.Enjoy.