1 chicken (cut in pieces) or 1kg chicken fillet (halved lengthwise)
1 onion (grated fine)
1 teaspoon crushed garlic
1⁄2 cup blanched almonds (ground)
1⁄2 tablespoon red ginger garlic masala
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon dhana Jeeru (Cumin) powder
2 tablespoon ghee (Clarified butter)
1 small tin Nestle cream
1⁄4 cup peri-peri sauce
1 tablespoon tomato sauce
1 tablespoon lemon juice
Mix garlic, grated onion, ginger garlic masala, ground almonds and dry spices.
Rub onto chicken and leave aside for 2-3 hrs in fridge.
Heat ghee (Clarified butter) in pot, add chicken add braise till white.
Add sauces, lemon and cream and cook through.
When just done, garnish with flaked almonds and redden under oven grill.