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10 Steps to cook Mughlai Chicken with Almonds


  • 1 piece Ginger
  • 8 to 9 cloves Garlic
  • 6 tablespoons Blanched Almonds
  • 7 tablespoons Vegetable oil
  • 1″ Cinnamon stick
  • 2 Bay leaves
  • 5 Cloves
  • 10 pods Cardamom
  • 2 medium Onions (cut into small pieces)
  • 2 teaspoons Ground cumin seeds
  • 1/2 teaspoon Red pepper
  • 7 tablespoons Yogurt
  • 1 small carton Whipped Cream
  • 1/4 teaspoon Garam Masala
  • 2 or 2-1/2 lbs. Chicken boneless (2 trays of holy farms)
  • 2-1/2 teaspoons Salt
  • one bunch Coriander leaves


  1. Grind the ginger, garlic, and almonds with water.
  2. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown.
  3. Keep it aside and drain the oil.
  4. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown.
  5. Add the onions and fry for a few minutes.
  6. Pour the paste from the blender and fry for a couple of minutes until the oil separates.
  7. Add 1 tablespoon of yoghurt and fry for 30 seconds.
  8. Keep adding tablespoons of yoghurt and fry until you get a consistent mixture.
  9. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes.
  10. Add Garam Masala and coriander leaves and cook for another 10 minutes.

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