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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains, Dairy Indian Indian, Poultry 1 Servings

INGREDIENTS

1 Inch Ginger
8 To 9 pieces Garlic
6 T Blanched Almonds
7 T Vegetable oil
1 Inch stick Cinnamon
2 Bay leaves
5 Cloves
10 Pods Cardamom
2 Onions, cut into small
Pieces), Pieces
2 t Ground cumin seeds
1/2 t Red pepper
7 T Yogurt
1 Carton Whipped Cream
1/4 t Garam Masala
2 1/2 lb Chicken boneless
2 1/2 t Salt
Corriander leaves

INSTRUCTIONS

Grind the ginger, garlic, almonds with water. 2. Heat oil in a
on-stick pan and fry the chicken till they turn golden brown. Keep it
aside and drain oil. 3. Heat some oil and put the cardamom, bay  leaves
and cloves and fry till bay leaves turn brown. 4. Put the  onions and
fry for a few minutes. 5. Pour the paste from the blender  and fry for
a couple of minutes till the oil separates. 6. Add 1 tbsp  of yogurt
and fry for 30 seconds. Keep adding tbsps of yogurt and fry  till you
get a consistent mixture. 7. Put the chicken, whipped cream  and salt
and cook gently (low heat) for 20 minutes. 8. Add Garam  Masala and
corriander leaves and cook for another 10 minutes.  Recipe By     :
Somesh Rao  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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