Rec and pic cred: ruhana ebrahim
1kg chicken fillet (sliced in half lengthwise and then cut into thirds)
3 Elachi (cardomom) pods
1 teaspoon salt
1⁄2 teaspoon white pepper
1⁄2 teaspoon black pepper
1 1⁄2 teaspoon dhana Jeeru (Cumin) powder
1⁄4 teaspoon garum masala
2 tablespoon crushed garlic
1 teaspoon ground green chillies
2-4 tablespoon lemon juice
2 drops saffron essence
2 tablespoon badaam powder
250ml long life fresh cream
Heat butter with Elachi (cardomom), add garlic, spices and chillies.
Add chicken and lemon and mix in well. Cook till no liquid remains. Add essence, badaam and cream. Allow cream to thicken. Serve with roghni naan/ roti.
Note: I added 1⁄2 teaspoon of dried thyme for extra flavour.