Badami Murgh

Ingredients:
 8- 10 pieces of Chicken
 Refined oil 5 tbsp.
 cinnamon stick 1
 Cloves 6
 Green cardamoms 4
 Onion chopped 1 large
 2 garlic cloves, finely chopped
 Fresh ginger, peeled and chopped 1 ½
 Yogurt 1 1/4 cup
 Coriander powder 1 tsp
 Turmeric powder 1 tsp
 Chilli powder 1tsp
 Sea salt
 Water 100 ml
 Almond paste 1 cup
 Saffron (kesar) threads, soaked in 2 tbsp. Of hot milk 1 tsp
 Milk 1 cup

For The Tempering
 Dried red kashmiri chilly 6 – 7
 Ghee 1 tbsp
 Green cardamom 4 – 5

For garnishing
 Ghee 1 tsp
 Whole red chilly 3 – 4
 Mint leaf

Method:

1. In a pan, dry roast cinnamon, green cardamom, cloves, brown cardamom. In a mortar and pestle, grind these masala together. Take out the husk and bash the masala further.
2. In a pressure cooker, heat 1 tbsp of oil and add a cup of finely chopped onions. Sweat the onions till it becomes pink in colour.
3. Add 6 cloves, 2 finely chopped garlic cloves and 1 chopped ginger and keep stirring. Add a tsp of the pounded spices in this pan. Mix it well.Add coriander powder, turmeric powder, chilli powder, sea salt (to taste) and keep mixing them together. Add water to combine all the spices and keep stirring continuously.
4. Add yogurt to this masala base slowly and keep stirring continuously.Add a cup of almond paste and  stir it continuously. Add saffron infused milk and stir well till the gravy doesn’t thicken.
5. Cut gashes into the chicken pieces and add the chicken into this mixture, cover the cooker and take 3-4 whistle.then open and Keep stirring and let the gravy thickens .Mix in milk, lower the flame.
6.  For the tempering: Heat ghee in a pan and add chillies, and green cardamoms. Add the tempering into the Badami Murgh.
7. For garnishing: Add a teaspoon of ghee in a pan. Add the chillies and mint leaves till it becomes crispy and fried. Pour it over the badami chicken and serve hot.