PREPARATION

1. Flatten 300 grams chicken breast pieces with a kitchen hammer.

2. Sprinkle 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and coat the pieces well.

3. Transfer them into a bowl and keep side.

4. Heat 2 tablespoons oil in a pan, add 1 tablespoon green chili and stir well.

5. Add 65 grams onions and fry till translucent.

6. Add 20 grams almonds, 1/4 teaspoon red chili, 1/4 teaspoon salt, 1/4 teaspoon garam masala and mix it well.

7. Cook for 5 - 7 minutes on low heat.

8. Remove it from heat and keep aside.

9. Take the chicken breast and put some prepared onion and almonds mixture on it.

10. Roll it tightly and prick it with toothpicks.

11. Heat some oil in a pan and shallow fry these until it turns golden brown in color from all sides.

12. Remove it from heat and drain it on an absorbent paper. Keep side.

13. Heat 60 milliliters oil in a pan, add 1 teaspoon green cardamom and stir well.

14. Then, add 1 1/2 tablespoons ginger garlic paste and saute for 1 - 2 minutes.

15. Now, add 350 grams onion puree and fry till it turns golden brown in color.

16. Add 1/2 teaspoon turmeric and stir well.

17. Add 1 teaspoon poppy seed powder, 2 teaspoons coriander powder, 1/2 teaspoon salt, 1/2 teaspoon white pepper powder and mix it well.

18. Cook for 2 - 3 minutes.

19. Then, add 250 grams yogurt and mix it well.

20. Add 250 milliliters water and stir well.

21. Bring it to a boil.

22. Now, add the fried chicken rolls in it and mix it well.

23. Cover it with lid and cook for about 15 minutes on medium heat.

24. Open the lid, add 1/2 teaspoon garam masala and mix it well.

25. Cook for another 3 - 5 minutes.

26. Remove the toothpicks from the chicken.

27. Garnish with coriander.

28. Serve hot with with roti or naan.