Almond Chicken (from cookbook)

1 lb chicken  (cut in small pieces)
Half a cup of blanched and peeled almond paste
1 cup yogurt

3 dry red chillies
3 bay leaves
1 teaspoon ginger/garlic paste
2 onions ground to a paste
half a cup of warm milk with a few strands of saffron (kesar) disolved in it
pinch of turmeric
a few sultanas (optional)
salt to taste
some fresh chopped coriander leaves.
Marinate the chicken for 3 to 4 hours in salt, yogurt and ginger garlic paste
Heat oil or pure ghee, add the dry red chilies and bay leaves
Add the ground onion paste and slow fry until light brown
Add the ground almond paste, stir well and let it fry along
Add the marinated chicken, with all its marinade juices and mix wel.
Allow to simmer and cook on a low flame with a lid on the pan, until chicken is tender
Add the saffron flavoured milk, throw in a few sultanas
Let the juices dry up a bit and then garnish with fresh coriander
Serve with hot chapatis or naan


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