Preparation Method

• Clean the chicken thigh and keep aside.
• Smash the cardamom take the seeds.
• Heat a mini pan and dry roast the cardamom seeds.
• In the same pan dry roast, coriander seed, cumin seed, pepper corn, cloves, cinnamon and pound it except cinnamon.
• Soak the saffron in hot water.
• Chop the onions finely.
• Grind the almonds.
• Soak the pista in hot water for ten minutes and chop it finely.
• Heat a broad pan with Idhayam Sesame Oil.
• Saute onions to golden brown.
• Add ginger garlic paste and fry well.
• To this add the pound masala, cinnamon and stir well.
• Remove from fire, add curd and stir for three minutes.
• Heat the pan again and fry for three more minutes.
• Add the chicken pieces and stir well.
• Simmer and close the pan with a lid.
• Let it for twenty minutes.
• Stir it often.
• If required add water and add salt.
• Add ground almond paste, chopped pista, saffron, coriander leaves and stir well.
• Close with a lid.
• When the chicken is done and the gravy thickness remove from fire and serve hot.