Steps
- 1
Heat oil in a pan, add cloves, cinnamon, black and green cardamoms. Cook till they sizzle.
Add chicken and whole red chillies in it and cook for 5 minutes or till it changes it colour. - 2
Add ginger garlic paste and onion paste. Cook till oil separates. Mix yoghurt, white pepper, salt and hot spices with nutmeg in a bowl. Add this mixture in chicken and cook on low flame for 10-15 minutes.
- 3
Add cream and almond paste in it cook for another 3-4 minutes.
Garnish it with ginger julians and almonds and serve it with naan.
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