Mughlai Chicken

Wash and pat dry the chicken pieces

Marinate the chicken with salt, 1tbsp ginger garlic paste and lemon juice. keep aside for 10 minutes

Make a smooth paste of almonds and milk. Keep aside

Heat oil in a pan. Fry the chicken pieces till golden on both sides. Drain and keep aside

In the same oil add whole spices and let it splutter. Add onions and fry till translucent. Add eat of ginger garlic paste and saute till the raw smell goes off

Add the almond paste and simmer on low flame till oil separates

Add dry spices and half of cream and cook till oil separates

Add the chicken pieces and stir gently till the masalas coats the chicken pieces well

Add 1/2 cup water and let it cook on low flame

Once the chicken is tender, let the water evaporate till the gravy is consistent

Add Garam masala powder and rest cream. Mix well and cook till oil separates

Switch off the flame and add kewra water

Serve with Naan or kulcha