400 grams (14 ounces) Chicken Thighs or Breast (skinless & boneless) 1 Onion (thinly sliced) 2 tsp. Garlic (Lehsan) (crushed) 2 tsp. Ginger (Adrak) (crushed) ½ cup Almonds (Baadaam) (grounded) 1 (225 gram) (8 ounce can) Tomatoes With Juice (whole peeled) ¼ tsp. Cinnamon ½ tsp. Turmeric Powder (Pisi Haldi) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) 1 tbsp. Corriander Powder (Pisa Dhania) 1 tbsp. Tomato Paste ½ cup Plain Yogurt 3 tbsp. Butter (Makhan) Note: With chicken there is always a risk of food poisoning, so it is important to clean your hands, Board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and set aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric powder, red chilli powder and coriander powder, and sauté over medium heat. The spices are fried first to release their maximum flavor and this really enhances the dish. Add the cubed chicken and sauté by stirring constantly until the chicken has turned white. Pour in the almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the plain yogurt and heat through.

Serving Suggestions: Serve Hot With Plain Rice, Salad and Chapati Roti Yield: 4-6 Servings Preparation Time: Approximately 1 hour Degree of Difficulty:: Medium Recipe Category: Main Course Chicken/Bird Recipe Ethnic Group: Indian

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