1. Wash the chicken pieces thoroughly and pat them dry.

2. Soak the almonds in hot water for 30 minutes, then peel off the skin, make a paste using a blender, and set the almond paste aside.

   

   

3. Heat ghee in a heavy-bottomed deep pan or wok on medium to high heat.

4. Add bay leaves, cumin, cardamoms and green chillies and saute for a minute.

5. Add ground onions and saute until translucent and pinkish.

   

   

6. Add the chicken and salt, and mix well to coat them with the masala or gravy (2-3 minutes).

   

7. Add ginger, garlic, and coriander powder, mix to combine and cook for 4-5 minutes on high heat until the chicken lightens in colour and oil starts to leave the sides of the wok.

   

   

8. Add milk, saffron, and almonds paste, stir, and boil.

   

9. Reduce the heat to simmer and cover the wok. Cook for 20-25 minutes or until the chicken is tender. Keep stirring occasionally to prevent almonds from sticking to the bottom of the pan.

   

   

10. To check if the chicken is tender, it should come apart quickly from the bone when poked with a fork.

    

11. Once the chicken is tender, add dry fenugreek leaves, black pepper, cream, and garam masala, and stir for 2-3 minutes.

    

12. Check seasonings (salt and chilli powder), and adjust them to your taste. (if there is excess milk, one can cook until you get the desired consistency).

For Tempering

1. Before serving, heat the ghee in a tiny frying pan, add cumin seeds, kashmiri red chilli powder, and then add it to the curry.

   

   

2. Serve hot with roti, naan or rice.