Murgh Badam Korma (Rich Chicken Curry with Almonds)

Ingredients:

Chicken pieces - 16 oz. (400 grams)
Almond paste - 1 cup
Oil - 3 tbsp
Cardamoms - 4
Cinnamon - 2 sticks
Bay leaves - 2
Yoghurt - 1 cup
Ginger garlic paste - 1 tbsp
Onion paste - 1 tbsp (browned and kept)
Coriander powder - 1 tsp
Red chilli paste - 1tsp
Salt - 2 tbsps
Chicken stock - 3 cups
Mixture of cardamom and javitri (mace) powder - 1/2 tsp
Garam masala - 1/2 tsp
Saffron - 5 strands
Roasted almonds - 1/2 cup
Ginger juliennes - 1/2 cup
Coriander leaves - 1 cup (chopped)

Preparation:

1. Smear almond paste on each chicken slice carefully, roll and tie the piece with a thread.
2. Heat the oil in a thick bottomed pan and add the cloves, cardamoms, cinnamon, bay leaves
and chicken.
3. Cook the chicken till it loses color and then add the yoghurt. Cover the pan and cook for
about 2 minutes. Take the pan off the fire, strain the chicken and remove the thread from it.
4. Keep the chicken aside along with the strained chicken stew.
5. Heat the oil in a deep pan, add the ginger garlic paste, browned onion paste, coriander
powder, red chilli paste, salt, strained chicken stew, chicken stock, prepared chicken pieces,
mixture of cardamom and mace powder and garam masala.
6. Cover the pan and cook for about five minutes. Remove the lid, garnish with roast almonds,
saffron, juliennes of ginger and coriander leaves. Replace the lid and seal with wheat dough.
This will not allow the aroma to escape easily.
7. Place the sealed container on a sturdy griddle, on a low fire and cook for about 10 minutes.
8. When ready, remove the pan from the fire and unseal the lid by removing the dough.
9. Transfer contents to an attractive glass bowl and serve hot with steaming hot, plain boiled
rice.