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1 kilogram or 2.2 pounds Chicken Thigh Fillet (cut in pieces)
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4 Onions (finely sliced)
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3 cloves of Garlic (Lehsan) (crushed)
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1 tbsp. Ginger (Adrak) (finely chopped)
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3 tbsp. Roasted Almonds (Baadaam) (slivered)
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2 tsp. Cardamom Pods (Choti Ilaichi)
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4 Cloves (Loung)
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1 tbsp. Cinnamon
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1 tsp. Black Pepper (Pisi Kaali Mirch)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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1 tsp. Salt
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¼ tsp. Saffron (Zaafran)
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2 cups Coconut Cream
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2 cups Plain Yogurt
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125 grams Butter (Makhan) or Clarified Butter (Ghee)
1) Fry the cinnamon, cardamom pods, black pepper, and cloves. Add garlic and ginger and cook for 5-8 minutes stirring continuously to prevent from burning.
2) Toss through the chicken and cook for a further 5 minutes. Combine the red chilli powder, plain yogurt, salt, and saffron and add to the chicken. Cook until tender.
3) Add the coconut cream and almonds and cook for a further 5 minutes to allow the sauce to reduce.
