Ingredients :
1kg Chicken
14 - 15 Almonds
10 - 12 Cashewnuts
1tbsp Dessicated Coconut (roasted)
1 Cup Curd
2tsp Salt or as per taste
2tbsp ginger Garlic Paste
4 - 5 Crushed Green Chillies
1/2tsp Turmeric Powder
1tsp Degi Mirch
2tsp K. Red Chilli Powder
1tsp Garam Masala
1tsp Black Pepper Powder
1/2tsp Cardamom Powder
1/4tsp Orange Red Food Color
2tsp Vinegar
1tbsp Red Chilli Sauce
1tbsp Green Chilli Sauce
1tbsp Tomato Sauce
1/2tbsp Dark Soya Sauce
2 Medium Sized Onions (Fried and crushed)
12 - 15 Curry Leaves
2tbsp Chopped Coriander
1/4 cup Fresh Cream

Method :
1. Grind almonds, cashewnuts, roasted dessicated coconut and curd to a fine paste.
2. To marinate the chicken we will start by adding salt, ginger garlic paste, crushed green chillies, mentioned spices, vinegar, red and green chilli sauce, tomato sauce, soya sauce, prepared paste, fried and crushed onions, curry leaves and chopped coriander. Mix well and marinate for 1 - 2 hours or overnight.
3. Now cook the chicken on high flame for 5 mins till it starts boiling.
4. Cover and cook on low flame for 20 mins.
5. Drizzle some fresh cream, chopped coriander.
6. Serve with rice, naan or paratha and enjoy.

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