Almond Chicken (from cookbook)

1 chicken around 750gms..cut in joint 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 corriander leaves.
Method:Marinate the chicken for 3 to 4 hours in salt, yogurt and ginger garlic paste .
Heat oil or pure ghee, add the dry red chillies and bayleaves.
Add the ground onion paste and slow fry until light brown.
Add the ground almod paste, stir well and let it fry along.
Add the marinated chicken, with all its marinade juices and mix well.
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..garnish with fresh corriander.
Serve with hot chapatis or naan.

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