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In a bowl add in the Ginger garlic paste, curd, lemon juice, salt to taste, garam masala powder, chat masala, dried kasuri methi (finely crushed), cooking/fresh cream and mix well. Use this as a marinade. Apply the marinade on the chicken pieces and keep aside for atleast half an hour.
In a broad pan or pot add oil. Heat and bring to medium low flame. Lay the chicken pieces carefully without overlapping. Save the remaining marinade for later use. Let the chicken pieces cook until the colour changes and the marinade on it dries up. Add the cumin powder.
Make a paste out of the almonds, fried onions, green chillies and some coriander leaves. Once the chicken has some brown colour on it add this paste along with some water and keep cooking until the oil floats on the gravy. Keep the gravy thick and not very loose. Garnish with coriander leaves and serve hot with Jeera pulao and Mango Salad.
Note: Check out the recipe for Jeera Pulao and Mango salad too.