Pudina ka murg ( Mint chicken)

Ingredients:

Chicken-small boneless cubes – 1 kg
Oil - 2 tbsp
Ghee - 2 tbsp
Bay leaf – 1
Cinnamon – 2, 1-inch sticks
Cloves – 3
Green Cardamoms – 4
Onions-grated – 1 cup
Ginger-Garlic Paste – 1 tbsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Salt – to taste
Almond paste – 100gms
Heavy/Light Cream – 120 ml
Green chillies – 6
Mint leaves - 3 tbsp

Procedure:
Heat the oil and ghee in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle.

Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture.

Add the chicken, stir and cook over medium heat for 10-15 minutes.

Add cream, slit green chillies, Sprinkle with fresh mint leaves, cover and seal lid tightly . Let the chicken simmer for 5-6 minutes on a very low heat.Garnish with coriander serve warm