Half kilo cubed chicken fillet,
half cup plain yoghurt/amasi,
2 teaspoon ginger and garlic paste,
1 teaspoon green/red chilli paste,
half gram of saffron,half teaspoon jeera powder ,
half teaspoon dhania (coriander) powder ,
half teaspoon garam masala,
half teaspoon soomph powder ,
1 teaspoon egg yellow food colour,
2 teaspoon kashmiri chilli powder ,
2 teaspoon fine salt,
4 tablespoon almond powder,
1 small tin tomato paste (70g) and half cup chopped dhania (coriander). Marinate chicken with the above ingredients for an hour.
Fry 1 finely sliced onion with 3 tablespoons of ghee (Clarified butter)/ oil and butter.
Add marinated mixture to pot .
Allow mixture to cook for a few minutes before adding one cup of water.
Cook for 15 minutes on medium heat,thereafter add 250ml fresh cream to mixture and allow to infuse for 5 minutes .
remove from stove and garnish with chopped dhania (coriander) and slivers of deseeded red/green chili