| 1 | Recipe by: somesh rao preparation time: Grind the ginger, garlic, almonds with water. |
| 2 | Heat oil in a on-stick pan and fry the chicken till they turn golden brown. |
| 3 | Keep it aside and drain oil. |
| 4 | Heat some oil and put the cardamom, bay leaves and cloves and fry till bay leaves turn brown. |
| 5 | Put the onions and fry for a few minutes. |
| 6 | Pour the paste from the blender and fry for a couple of minutes till the oil separates. |
| 7 | Add 1 tbsp of yogurt and fry for 30 seconds. |
| 8 | Keep adding tbsps of yogurt and fry till you get a consistent mixture. |
| 9 | Put the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. |
| 10 | Add garam masala and corriander leaves and cook for another 10 minutes. |
