PREPARATION

1. Take a pan, add 2 tablespoons coriander seeds, 5 dry red chili, 2 teaspoons cumin, 20 black peppercorns and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.

2. Transfer this into a blender and blend it into a fine powder.

3. In a mixing bowl, add 300 grams curd, 2 tablespoons ginger garlic paste, 2 teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt and mix it well.

4. Add 750 grams chicken and mix it well.

5. Marinate for 30 minutes.

6. Heat 50 milliliters oil in a heavy skillet, add 150 grams onions and fry till translucent or until it turns golden brown in color.

7. Add 1 teaspoon salt and stir well.

8. Then, add 150 grams tomato puree and mix it well.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1 1/2 teaspoons paprika and mix it well.

11. Now, add the marinated chicken and mix it well.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 1 tablespoon ginger, 100 gram almond paste, blended masala and mix it well.

14. Cover it with lid and cook for about 15 - 20 minutes on medium heat.

15. Open the lid, add 90 grams fresh cream and mix it well.

16. Cook for another 3 - 5 minutes on medium heat.

17. Remove it from heat.

18. Place a charcoal in it.

19. Add some cloves and ghee on it.

20. Cover it with lid and cover for about 4 - 5 minutes.

21. Open the lid and remove the charcoal from it.

22. Garnish with ginger julienne.

23. Serve hot.