Chicken– about half a kilo of Thigh fillets. (I used thigh cutlets with bone, but boneless filets or breast pieces may be used as personal choice)
Onion- 1 large, minced finely
Ginger-Garlic paste- 1 tablespoonful
Almonds- 200 grams- add some water and grind into fine paste.
Salt to taste.
Put up a frying pan to heat, add enough oil (cooking oil of preference, preferably bland- not of overpowering flavour. I used filtered olive oil)
Add Onion paste to the oil, keep stirring, as it begins to change colour, add ginger-garlic paste and stir till light golden.
Add chicken, salt and the Whole Spices:
Let the chicken fry lightly and then add the Almond paste, blend in and fry it, stirring occassionally over low heat for over. keep stirring to ensure it doesn’t stick to the bottom, add small amounts of water/ chicken stock if it becomes too dry. Consider it done when the chicken is well cooked and the almond paste has turned light golden.
Let me know how it turned out for you!