Ingredients:
2 lbs. Chicken breast, cut into 1-in. strips
4 cloves garlic
1 in. ginger
3 fresh red chilies
1/2 cup almonds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon musturd oil
1 bay leaf
1 in. cinnamon stick
5 cloves
5 green cardamoms, crushed
2 cups onions, finely chopped
1 cup yogurt
1 teaspoon freshly ground pepper Salt to taste
4 teaspoons clarified butter
1 tablespoon chopped cilantro for garnish

Instructions:
Grind garlic, ginger, chilies, almonds, coriander and cumin seeds with water to form paste. Salt and pepper chicken. Heat one tablespoon musturd oil in a non-stick pan, and brown chicken. Transfer chicken to a bowl. Drain and clean the pan, heat clarified butter. Add cinnamon stick, cloves, bay leaf, and cardomoms. Fry for 30 sec., and add onions. Sautee the onions till brown.
Transfer the almond paste to the onion mixture. Stir for about 2 min. till the oil separates. Add yogurt, mix well to a consistent mixture. Transfer the browned chicken to the yogurt sauce. Cook in low heat till chicken is tender and the almnd sauce is thickened. Garnish with chopped cilantro. Serve with roti, or rice.