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
