Ingredients

Boneless chicken skin removed - 1 kg

Lime - 1
Salt - to taste
Red chilli powder - 1 tsp
Fresh yoghurt - 1 cup
Garam masala - 2 tsps
Coriander powder - 2 tsps
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Peppercorns - 8-10
Cloves - 6
Cinnamon - 1 inch stick
Cardamom - Seeds from 3-4 pods
Bay leaves - 2
Almonds - 8 to 10
Onions chopped - 2
Garlic paste - 2 tsps
Ginger paste - 1 tsp
Chicken stock - 1/2 litre
Oil c- 3 tbsps
Butter- 3 tbsps Salt to taste
Coriander leaves to garnish
Preparation:
1.Marinate the chicken with lime juice, salt and red chilli powder in a bowl a
nd set aside for an hour.
2.Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till
they darken slightly and then powder coarsely
3.Prepare the marinade by mixing the yoghurt, whole spice powder and all the ot
her spices together
4.Marinate the chicken with the above for another hour.
5.Heat the oil in a pan and fry the onions till golden brown before adding the
ginger and garlic pastes. Fry for a minute.
6.Add only the chicken from the chicken-spice mix and fry till sealed (chicken w
ill turn opaque).
7.Now add the chicken stock and remaining part of the mix to the chicken.
8.Cook till the chicken is done and the gravy is reduced to half its original vo
lume.
9.Melt the butter and pour it over the chicken.
10.Garnish with coriander leaves and serve with naans and Kaali Daal.