Mantu

Ingredients
3 tbsp vegetable oil or clarified butter (ghee)
500 g lean minced lamb
4 onions, finely chopped
2 tsp finely chopped garlic
½ tsp ground coriander
1 tsp ground cumin
¼ tsp chilli powder
½ tsp salt
40 Shanghai (square white) wonton wrappers
natural yoghurt
chopped flat-leaf parsley

Method
Heat the oil or ghee in a wok or frying pan and add the lamb.
Fry over low heat until lightly browned, stirring to separate the meat.
Add the onion and stir-fry until it is translucent.
Add the garlic, spices and salt and stir-fry for another 3 minutes or until fragrant.
Transfer to a bowl to cool.
Place a heaped teaspoon of lamb filling in the middle of a wonton wrapper.
Brush the edges with a little water and draw two opposite corners together to meet in the middle.
Draw in the other two corners and seal the edges.
You should have a square pouch.
Repeat with the remaining wrappers and filling.
Place the mantu in a steamer, making sure they don’t touch, and steam for 10 minutes.
Top each mantu with a spoonful of yoghurt and a sprinkling of parsley.

chicken sajji

Ingredients:
    Chicken —– 1 whole
    Ginger garlic paste —– 2 tbsp
    Yogurts —– 1 cup
    Vinegar —– 4-5 tbsp
    Salt —– to taste
    Cumin powder —– 1 tbsp
    Black pepper powder —– ½ tsp
    White pepper powder —– 1’2 tsp
    Sajji masala —– 1 tbsp
    Cumin —– 1 tsp
    Fennel —– 1 tsp
    Red chili whole —– 8-10
    Anardana (pomegranate seeds)
    Mango powder ( amchur ) —– 1 tsp
    Black salt —– 1 tsp
    Small cardamom —– 6-8

Method:

    Grind cumin, red chilies, anardana, black salt and small cardamom into powder.
    Add all the ingredient in yogurts and rub on chicken and marinate for 2-3 hours.
    In a non-stick pan cook chicken on medium flame for 20-25 minutes after covering the lid.
    When chicken is ready add coal smoke and serve garnished.

Badami Chicken

Ingredients:

    500 grams chicken thighs
    6 cashew nuts
    1/4 cup  almonds
    1 tbsp corn flour
    1 egg
    ½ tablespoon pepper powder
    ½ cup curd(yoghurt)
    half a lemon
    oil for frying
    salt to taste

Method:

    Take a bowl and add the curd, lemon juice, pepper powder and salt.
    Put the chicken pieces into this and mix well.
    Let it marinate for an hour at least.
    Next in another bowl beat the egg and corn flour well so that there aren’t any lumps.
    Now take a blender and put in the cashew nuts and almonds.
    Make a nice paste.
    Add this paste to the egg corn flour mix.
    Stir well and ensure that all the ingredients have blended well.
    Dip the chicken into this mixture and deep fry in hot oil.
    Remove from flame and take into a serving bowl.
    Badami Chicken is ready to serve.
    Serve hot.

Shami Kabab

Ingredients:
500 gms minced Mutton
2 Eggs
1 medium sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Zeera)
4 Cardamoms
1 ” long piece Cinnamon (Tuj/Dalchini)
1 ” long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

Method:
Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
Grind meat into a fine paste.
Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
Mix both the pastes well.
Now mix well beaten eggs and prepare a uniform dough.
Add finely chopped green chillies and onion to dough and mix well.
Shape the dough into small round flattened balls or kababs.
Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

Beef Seekh Kabab

Ingredients:
    1 medium Onion,grounded
    1 Egg
    1 kg Minced Beef
    1 more medium Onion, chopped
    4 Green Chillies
    1 tsp Red Chilli Powder
    8 Cardamom Pods
    1 tsp Black Pepper
    2 tbsp Chick Pea Flour
    2 tbsp Milk Powder
    8 Allspice, ground
    Salt to taste
    2 tbsp ghee or any Cooking Oil
    1 tsp Green Papaya  (crushed to a paste along with the skin)
    1 bunch of Fresh Coriander Leaves, chopped
    1 tsp Garam Masala Powder

Method:

    In a bowl combine minced meat with all ingredients except for the oil and mix well.
    Knead with hands for about 5 to 10 minutes.
    Set aside for 2 hours.
    Knead once again.
    Take a small portion of the mixture in hands and put on a barbecue skewer.
    These kebabs can also be roasted directly on flame for a minute and later fried with a little oil in a frying     pan.
    Beef Seekh Kabab is ready now.
    Serve with Ring Onions and Mint Chutney.

Peshawari Chapli Kabab

Ingredients:
Minced Meat 1 Kilo
Mutton Fat 1 Cup
Crushed Pomegranate 1 Cup
Solid Pomegranate Half a Cup
Eggs 6
Salt To taste
Garlic 1 whole
Coriander 1 Tablespoon
Tomatoes 3
Green Coriander To taste
Green Chilies To taste
Onions 1 Kilo
Shama Banaspati 1 Cup
Dara Mirch 1 Teaspoon

Method:
Fine chop the onions and drain them well. Mix them well into the meat with all other ingredients also. Scramble 3 eggs and add them to the meat.

Make the meat into kababs with your hands and fry them in a pan. Take them out on a plate and garnish with tomatoes.

The dish is now ready to serve.

Meat Balls (Yakitori)

Ingredients:
11 oz skinless chicken (minced)
2 eggs
1/2 teaspoon salt
2 teaspoons plain (all-purpose) flour
2 teaspoons corn starch
6 tablespoons dried bread crumbs
2 inches fresh ginger root (grated)
Bamboo skewers

 

“tare” yakitori sauce:
4 tablespoons sake
5 tablespoons shoyu (soy sauce)
1 tablespoon mirin
1 tablespoon sugar
1/2 teaspoon corn starch blended with 1 teaspoon water

Method:
Put all the ingredients for the chicken balls (except the ginger) in a food processor and blend well.
Wet your hands and scoop about a tablespoonful of the mixture into your palm. Shape it into a small ball about half the size of a golf ball.
Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp.
Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels.
In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl.
Thread 3-4 balls on to each bamboo skewer. Grill the skewers with an indoor grill or broiler or on a barbeque (preferred). Brush them with the yakitori sauce and turn the skewers frequently until the balls turn brown.
Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like.

Green Beans Fried Minced Meat

Ingredients:
200g minced meat,300g beans
2g black pepper,5ml dark soy sauce, 15ml light soy sauce
2g salt,30ml peanut oil, 3 slices ginger, 3 green onions


Method:

1. Minced meat marinated in seasoning (1) for 20 minutes.  Please stir with chopsticks for a few times

2. Fill big cooking pot with water, salt to taste and bring to boil.Remove stems from green beans (mine were sold already cleaned, so I skipped this part); put beans into moderate boiling water and cook for about 3-5 mins.– It is better for you to taste beans from time to time – it should be not too soft and even crispy when you bite it.

3,When beans are ready, drain them with colander:

4,Put beans back to the cooking pot and fill it with cold water in order to let them cool down:

5. Drain them with colander once more, cut the green beans into segments of 10cm.

6. Warm up skillet over medium heat with oil, fried minced meat with ginger and green onions.

7. Back into the beans, fry 2 minutes.

8,Serve green beans warm or cooled  with your choice of main dish.

it is better to take french beans, they are more tender; but you can also use other types, just adjust boiling time.

Balti Gosht

Ingredients:
 (1 ½ pound) Lamb Leg (cubed) or 2 ¼ pounds of Lamb (on the bone)
    1 Onion (peeled & chopped)
    4 Tomatoes (quartered)
    ½ Red Bell Pepper (Shimla Mirch) (diced)
    4 Fresh Hot Peppers (Mirch) (or to taste) (chopped)
    1 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
    4 Garlic Cloves (Lehsan) (peeled & chopped)
    6 Big Black Cardamoms (Bari Kaali Ilaichi)
    1 (4-inch) piece of Cinnamon Stick (Dal Cheeni)
    6 Whole Cloves (Loung)
    1 tsp. of Cumin Seeds (Sufaid Zeera) (roasted)
    1 tsp. of Salt
    1 ½ cups of Water
    4 tbsp. of Cooking Oil

Method:

    Wash the lamb well, then place it in a lidded casserole or saucepan with about 1 ½ cups of water. Add the garlic, salt, and spices to it.

    Either place in a preheated oven at 375 degrees F or on the stove, and cook, covered, until just tender (about 45 minutes). Keep checking from time to time, then remove from heat, and let it stand in its steam with the lid still on, for about 20 minutes or so.

    Meanwhile, heat the oil in large karahi or pan, fry the onions until golden brown, then add the red peppers, hot peppers, and tomatoes. Cook until it is nearly dry (about 10 minutes on low heat).

 Then add the drained meat to the karahi or pan, with a little of the liquid. Stir-fry until it becomes quite dry. Add in the cumin seeds and the fresh cilantro/coriander leaves about 5 minutes before it is ready.

Haleem

Ingredients:

•    Crushed Wheat-1/2 kg (soak it in water for 1-1/2 hour)
•    Meat-1 kg
•    Chick Pea (chanay ki daal)-1 cup (boiled and mashed)
•    Ginger/Garlic Paste-2 tbsp
•    All Spice Powder (garam masala)-1 tsp
•    Red Pepper Powder-1 tbsp
•    Soda (meetha)-1/4 tsp
•    Ghee/Oil-1 cup
•    Onion-3 medium size (chopped)
•    Turmeric-1 tsp
•    Coriander Powder-1-1/2 tbsp
•    Salt-to taste
 
Spice For Haleem:

•    Mint-1 bunch (chopped)
•    White cumin (bhunna hua) 1 tbsp powder
•    Ginger-1 tbsp chopped
•    Lemon-4
•    Onion-2 chopped
•    Coriander-1 bunch chopped
•    Green Chili-6 chopped
•    All Spices Powder-1 tbsp
•    Ghee/Oil2 cup
 
Method:

•    First of all take a cooking bowl put meat, ghee, and all the spices and cook it over slow flame.
•    Take another cooking bowl and boil wheat in it. When wheat gets thick then put soda in it.
•    When wheat gets soft then mix it with meat.
•    After that when meat and wheat gets soft and mix it well.
•    Now take chick pea paste and mix 2 cup water in it. After that add chick pea paste in meat.
•    Now leave it over slow flame for (dum).
•    Take a pan heat up ghee in it after that put onion and cook it until it convert into pinkish brown color then remove it.
•    Serve it with ghee, lemon, and all the spices sprinkle  in it.

Mutton Achari

Ingredients:

•    Achar masala
o    1 tsp onoin seeds,
o    1 tsp methi seeds,
o    2 tsp mustard seeds,
o    2 tsp fennel seeds,
o    1/2 tsp Ajwain,
o    2 tsp dry mango powder,
o    salt with 1 tbsp mustard oil.
•    12 green chillies (Achar wali)
•    12 cloves
•    500 gm mutton with bone
•    4 tbsp mustard oil
•    2 large chopped onions
•    2 tbsp ginger-garlic paste
•    1tsp garam masala powder
•    6 dried red chillies
•    1 tbsp coriander powder
•    1 tbsp whole garam masala
•    1 tbsp khus khus paste
•    chopped coriander and mint leaves for garnish
•    salt and water

Method:

1.    Slit and deseed green chillies and fill them with achar ka masala, seal them with cloves.
2.    In a pan heat mustard oil and put whole garam masala.
3.    Add onions and fry till brown.
4.    Add ginger-garlic paste and fry another 2 mins.
5.    Add all powdered masla and fry till oil come up.
6.    Add mutton and fry on a high flame for 2 minutes.
7.    Add kush khus paste and fry 2 more minutes.
8.    Add water and salt and cook till mutton is nearly done.
9.    Add stuffed green chillies with remaing masala and cook till mutton is fully done.
10.    Garnish with chopped dhania and mint leaves.
11.    Gravy should be of medium thick consistancy.
12.    Serve with naan, rumali or roti.

Beef Keema

Ingredients:

1 Pack Lean Minced Beef
1 Onions (chopped)
2-3 Garlic Cloves
2 Inch Fresh Ginger
1 Large Flat Mushrooms (chopped small)
2-3 Handfuls Fresh Spinach Leaves
1 Red Pepper (chopped small)
1 Cup Water
1 Tbsp Tomato Puree
Rapeseed Oil (or other vegetable oil)
1 Tbsp Dried Coconut or Creamed Coconut

 Spices:

1 tsp Chilli Powder
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Cayenne Pepper
1 tsp Turmeric
Pinch Yellow Mustard Seeds
Pinch Black Kalonji Seeds
Pinch Cumin Powder
Pinch Coriander Powder
Pinch Salt (optional)
Pinch Paprika

Method:

Place the chopped onion into a blender and blend into a paste.
Heat some oil in a large pan/wok and fry the onions on a medium heat stiring always for a few minutes.
Blend the garlic ginger and chilli.
Add blended garlic mixture with turmeric, mustard and kalonji seeds.
Cook for a few minutes stiring well.
Turn the pan heat off.
Take the curry base mixture from the pan and blend it into a thick paste.
You can add a drizzle of oil and a little splash of water to the mixture to held it blend together.
Now pour it back into the pan.

Turn the heat back on.Add the cup of water, 1 tsp cumin, 1 tsp coriander, 1/2 tsp Cayenne, pinch methi leaves and 1/2 tsp paprika.Stir well bring to the boil and simmer for a few minutes.Add the tomato puree, red peppers and beef.Simmer for 5-10 minutes chopping at the minced beef and stiring from time to time.Add mushrooms.Simmer for 5-10 minutes.Add the coconut, stir well.Add a pinch of paprika, cumin and coriander and salt (optional) with a drizzle more of oil.Once your keema curry is cooked and thickened add the fresh spinach leaves.It looks a lot of spinach at first but the leaves soon cook down a lot smaller and wilt.Stir well and add fresh coriander leaves.Only cook for a few minutes as coriander and spinach leaves cook very quickly.

Keema Gobhi

Ingredients:

•    ½ kilogram of Minced Ground Beef (Keema)
•    250 grams of Cauliflower (Gobhi) (washed & cut into medium sized florets)
•    2 Onions (finely chopped)
•    2 Tomatoes (blanched & chopped or pureed)
•    4 cloves of Garlic (Lehsan) (grounded)
•    1 (½” piece) of Ginger Root (Adrak)
•    4 Cardamom Pods (Choti Ilaichi) (crushed)
•    2 Cloves (Loung)
•    1 bunch of Fresh Coriander Leaves (Hara Dhania) (washed & finely chopped)
•    1 tsp. of Coriander Powder (Pisa Dhania)
•    1 tsp. of Cumin Seeds (Pisa Zeera) (grounded)
•    1 tsp. of Dried Fenugreek (Kasoori Methi)
•    1 tsp. of Garam Masala Powder
•    Salt (to taste)
•    Black Peppers (Kaali Mirch) (to taste)
•    Red Chilli Powder (Pisi Lal Mirch) (to taste)
•    3 tbsp. of Cooking Oil
 
Method:

•    Heat oil in a large heavy pot and add the cauliflower in batches. Fry gently until it is golden brown. Drain and set aside.
•    In the same oil, add the cardamoms and cloves and as they start to darken add in the onions and fry well until they turn golden brown. Add in the ginger and garlic paste and fry. Add in the coriander powder, cumin powder, fenugreek leaves, tomatoes, red chilli powder and salt and fry well until the oil starts to separate.
•    Add in the minced meat, and fry on low heat until the excess water evaporates and the meat turns rich brown. Add as much water as would be needed to just cook the meat and cook in a pressure cooker. As soon as the cooker reaches maximum pressure, reduce the heat and cook for another 7-8 minutes. Let the pressure reduce by itself. Open the cooker and add in the cauliflower. Stir well, add more water if needed, cover and let it cook until the cauliflower is tender and there is no excess water left.
•    Garnish with garam masala powder and coriander/cilantro leaves before serving.

Nargisi Koftay

Ingredients:

•    4 hard boiled Eggs
•    1-2 Bread slices
•    2 chopped Tomatoes
•    1 tsp. Mashed Onion
•    1 chopped Green chili
•    1/2 tsp. Garam masala
•    1 tsp. Chili powder
•    Few Coriander leaves
•    1 tbsp. ghee (clarified butter)
•    Salt and pepper according to taste
 
Method:

1. Cut the boiled eggs lengthwise, remove the yolks and keep them aside.
2. Crumble the bread and soak in cold water till soft. Drain and squeeze out all the liquid and mash well .
3. Mash the egg yolks into the bread ,add melted Ghee(clarified butter) and prepare a mixture.
4. Stir in the mashed onion, chili and a pinch of salt and mix well.
5. Now stuff the eggs carefully with this mixture.
6. Make the gravy by, frying chopped onion, then add the tomatoes, coriander leaves, garam masala, chili powder, salt and pepper to taste.
7. Simmer till the gravy is cooked. Now pour this gravy over the stuffed eggs.
8. Cover the dish and cook in a moderate oven.

Palak Gosht

Ingredients:

•    1 Kg. mutton
•    1 Kg. Palak
•    1-1½ tsp. salt (according to taste)
•    ¼ tsp. turmeric (Haldi) powder
•    1 tsp. chili (Lal Mirch) powder
•    4-6 tbs. oil
•    1 tsp. ginger (Adrak) paste
•    ½ tsp. garlic (Lehsan) paste
•    2 tomato-chopped
•    6-8 whole black pepper (Kali Mirch)
•    3-4 cloves (Laung)
•    2 black cardamom (Bari Ilaichi)
•    ¼ tsp. cumin seeds (Zeera)
•    3-4 green chilies
•    1 small of ginger (Adrak)–sliced
•    2 tbs. corn or wheat flour
•    1 tbs. dry fenugreek (Methi) leaves – Kasuri
 
Method:

•    Steam/blanch the Palak and grind.
•    Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
•    Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize.
•    When meat is almost done add ground Palak, Methi and flour. Cook till water dries.
•    Garnish with fresh chopped green chilies.
•    Serve with chapati or naan

Murgh Cholay

Ingredients:

Chicken 1/2 kg
Garlic ginger paste 1 TBsp
Green chillies 2 chopped, 2 whole
Ginger thin slices
Tomato cubes 3
Red chillies to taste
Turmeric powder 1 tsp
Garam Masala Powder 1-1/2 TBsp
Dhania Powder 1 TBsp
Zeera crushed 1 tsp
Onion thinly chopped 1
Chanay boiled 1 Cup
Salt to taste
Masoor ki daal 2 TBsp
Soda 1/4 tsp
Oil 1/2 Cup
 
Method:

Boil Chanay with little soda & salt in cooker. Add Masoor ki daal & boil again until tender.
In another pan fry onion in oil until soft. Add ginger garlic paste & mix. Add Chicken & fry until color changes. Add tomato, red chillies, turmeric, half of garam masala powder, dhania powder. Add some water if needed. So that it may not be burnt. Add zeera crushed on hand, salt, then boiled chanay. Mix. Add whole greeen chillies. Cover lid & cook on low heat. When oil comes up, dish out.
Sprinkle green chillies slices, ginger slices, zeera powder & garam masala powder.
Serve with paratha in Breakfast.
Or serve with Nan for dinner.

Nihari

Ingredients:

• 1/2 kg Beef
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Ginger paste
• 1 tsp Pepper
• 1tsp Chili powder
• 4 tbsp Oil
• 3 tbsp Flour
• Salt to taste

Spice mix:

• 2 tsp Fennel seeds
• 2 Small cardamom pods, seeds
• 2 Whole black cardamom pods
• 2 tsp Coriander seeds
• 1/2 tsp Whole black peppercorns
• 1/2 tsp Cumin seeds
• 10 Cloves
• 1 Cinnamon stick
• 1 Bay leaf
• 1/4 tsp Nutmeg
• Onion slices, coriander, ginger and green chilies for garnishing

Method:

•    Take a heavy based pot and heat oil.
•    Fry the meat a little.
•    Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
•    Pour a little water.
•    Mix flour in half cup of water.
•    Add this mixture to the meat and boil it.
•    Grind all the spice mix until powdery fine.
•    Add this to the meat.
•    Add 3-4 cups of water cover and leave it to tenderize over very low heat.
•    It will take about 5 - 6 hours for chicken and more if using beef.
•    Fry some onion slices in oil until golden brown.
•    Garnish the Nihari with it.
•    Fresh coriander, ginger and green chilies can also be used for garnishing.

Sweet Chicken wings

Ingredients:

•    3 pounds chicken wingettes (about 30)
•    1/2 teaspoon salt, divided
•    Dash pepper
•    1-1/2 cups ketchup
•    1/4 cup packed brown sugar
•    1/4 cup red wine vinegar
•    2 tablespoons Worcestershire sauce
•    1 tablespoon Dijon mustard
•    1 teaspoon minced garlic
•    1 teaspoon Liquid Smoke, optional
•    Sesame seeds, optional
 

Method:

•    Sprinkle chicken wings with a dash of salt and pepper. Broil 4-6 in. from the heat for 5-10 minutes on each side or until golden brown. Transfer to a greased 5-qt. slow cooker.
•    Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, Liquid Smoke if desired and remaining salt; pour over wings. Toss to coat.
•    Cover and cook on low for 3-1/4 to 3-3/4 hours or until chicken juices run clear. Sprinkle with sesame seeds if desired. Yield: about 2-1/2 dozen.

Aloo Gosht (Lamb & Potato Curry)

Ingredients:

100ml melted ghee
3 medium onions (1/2 finely chopped, 1/2 blended into pulp)
1kg lamb (3cm cubes)
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon ground turmeric
5 cloves garlic (minced)
3cm piece ginger (minced)
2 tomatoes (chopped)
500g potatoes (peeled and cut into 5cm chunks)
1 teaspoon salt
 
Method:

Heat the ghee in a heavy based pan until just hot, add the chopped onion and gently fry for 4-5 minutes until lightly golden. Add the garlic and ginger and cook for 2 minutes. Add the chilli, cumin, coriander and turmeric and cook for 1 minute. Add the pulped onion and cook, stirring frequently for 4 minutes. Add the meat and stir for about 2 further minutes. Stir in the tomatoes, 500ml of water and salt and bring to a boil. Reduce the heat to low, cover the pan partially and simmer gently for 1 hour. Add the potatoes and cook uncovered for 20-25 minutes or until soft. Remove from the heat, stir in the fresh coriander and check for seasoning before serving.

Chicken Makhni

Ingredients:

 2 to 3 tablespoons of butter
2 tablespoons vegetable oil
1 onion chopped
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
2  boneless chicken thighs or breasts
2 tablespoons ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yoghurt
salt and pepper

 Method:

Trim and cut the chicken into small cubes, season it with salt and pepper and put aside.
 Heat oil in a large saucepan and add the chicken.
Fry the chicken for 3-4 minutes untill it is golden brown.
Remove the chicken and put it aside.
Melt the butter in the same frying pan.
Add onions and cinnamon and stir well.
Add all the remaining ingredients garlic, ginger, chilli powder, almonds, tomato and tomato paste and yogurt Stir them well. Bring it to boil and let it cook for 5 minutes. Add the chicken and cook it for 20 minutes on low heat. Serve on rice with a salad and naan bread.