Chicken Methi Badaami

Ingredients
Chicken - 1 kg
Onions - 3 finely chopped
Garlic Paste - 3 tablespoon
Ginger Paste - 1 teaspoon

Almond/Badaam  Powder - 2 tablespoon
Wiped Curd - 4 tablespoon
Chicken Tandoori Masala
Red Chilly Powder - 1/2 teaspoon
Kashmiri red chilly Powder - 1 teaspoon (Optional)
Whole garam masala - Whole Black Pepper : 4, Clove - 3, Cardamom - 3, Cinnamon- 1 Inch
Refined Oil - 4 tablespoon
Kastoori Methi - 1 teaspoon
Salt to taste
Water

Method

Heat the oil in pan. Add whole garam masala to it. Wait for few seconds then add finely chopped onions. As onion starts becoming golden, add ginger garlic paste and let it cook for sometime. After the raw taste of ginger and garlic is gone, add chicken pieces to it. Then add salt, chicken tandoori masala, red chilly and kashmiri red chilly powder. Put the lid and let it cook on simmer for 15- 20 mins. Dont add water at this point as chicken will leave water. When the chicken is cooked and masala becomes nice deep brown color, add kastoori methi. After 1-2 mins add curd and badaam powder and little water around 1/2 cup and let it cook for 5mins.

This can be served with hot Parathas or jeera rice.

Notes

• Kashmiri red chilly powder is optional to give spicy flavor as well as color. If you dont have you can add only normal red chilly powder as per taste.
• Using chicken tandoori masala saves time for us to make dry masala so generally I go for readily available masala from MDH, Everest, etc. If you dont want to use that, you can also use normal garam masala powder.