Creamy Almond Chicken

Ingredients:

Chicken Breast bone less– 500 gms
Ginger-Garlic paste – 1 tbsp
Salt – to taste
Red chilli powder – 1 1/2 tsp
Almonds – 1/2 cup
Oil – 3 tbsp
Cumin seeds – 1 tsp
Garam Masala – 1 tsp
Cream – 1 cup

Procedure:

Wash and cut the chicken breasts into 2 cm

Mix the chicken pieces with ginger-garlic paste, salt and red chilli powder. Let it marinate for about 1-3 hours at room temperature.

Add 1/2 cup water to almonds and grind it to a smooth paste.

Pour oil in a heavy bottomed pan at medium heat. Once the oil gets warm, add zeera and let it splutter.Lower the heat and add the marinated chicken with all its juices. Stir well and let it cook for 5 minutes.

Add a cup of water to it and let the chicken cook, covered, till it is tender. Keep stirring it occasionally. You can add more water if the gravy dries up before the chicken gets soft.

Add the almond paste and cream and mix it well. Adjust the salt and red chilli powder according to tastes. Cover and let it cook, stirring only to avoid it getting stuck to the bottom of the pan. Serve it hot.