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 🅲︎🅻︎🅰︎🆂︎🆂︎🅸︎🅲︎ 🅱︎🆄︎🆃︎🆃︎🅴︎🆁︎ 🅲︎🅷︎🅸︎🅲︎🅺︎🅴︎🅽︎ 

Makes: 4 servings

 Total Prep Time: 1 hour and 10 minutes

 Ingredients:

• ¼ pint of yogurt
•  2 ounces of ground almonds
•  1 ½ tsp Of powdered chili 
• ¼ tsp of crushed bay leaves 
• ¼ tsp of ground cloves
•  ¼ tsp of ground cinnamon
•  1 tsp of garam masala
•  4 pods of green cardamom 
• 1 tsp  of ginger pulp
•  1 tsp of garlic pulp 
• 1, 14 ounce can of tomatoes, 
• Salt to taste
• 2 pounds of chicken, skinless and cut into small cubes 
• 3 ounces of butter 
• 1 Tbsp of corn oil 
• 2 onions, thinly sliced 
• 2 Tbsp. of coriander, chopped 
• 4 Tbsp. of heavy whipping cream.

Directions:

1. In a bowl, add in the yogurt, ground almonds, crushed bay leaves, powdered chili, ground cloves, powdered cinnamon, garam masala, pods of green cardamom, ginger pulp, and garlic pulp. Stir well until evenly mixed

2. Add in the chicken and toss well to coat. Set aside for later use.

3. In a skillet set over medium to high heat, add in the butter and corn oil.

Add in the thinly sliced onions. Cook for 5 minutes or until soft.

4. Add in the chicken mix Cook for 10 minutes or until the chicken is cooked.

5. Add in half of the coriander and stir well to mix.

6. Add in the heavy whipping cream and stir gently to incorporate. Allow to come to a boil.

7. Remove from heat and garnish with the chopped coriander over the top.