At first need to marinate the chicken pieces: add salt, black pepper, chilli flakes, lime juice; mix well the ingredients and leave it overnight in a refrigerator or at least 1 hour before cook it.

Now take a frying pan, roast the chicken pieces. Make sure, the chicken is cooked at least 80%. Keep the roasted chicken aside.

Next, take another container, put oil, once the oil gets hot add sliced onions. Add pinch of salt for fast frying of the onions. Fry the onions until it turns into golden brown. Keep aside small portion of the fried onions for later uses*.

Add whole red chilli into the fried onion, after 2-3min of cooking, further add ginger, garlic and chilli paste into it. Cook the masala further until it mixed well.

Put coriander powder, after cooking for around 2min, add yoghurt. When adding yoghurt make sure the stove flame is low. Cook further, until the oil surface.

Add almond paste, this is the main ingredients of the recipe. Cook it for 4-5min. Put the roasted chicken into the fried masala. Later, add Jafrani milk and small amount of water as required.

Cover the pot with a lid until the chicken is fully tendered. During this time, keep low the stove flame.

Finally, once the chicken is tendered, add garam masala powder and fried onions*. Add some more Jafran milk, almond and raisins (optional).

Switch off the flame, cover the pot with a lid and leave it for 7-10min.

Jafrani Murg Badam is ready to serve. Please visit my YouTube channel 'CuisineGhar' to watch the video of the recipe. Here is the link: https://youtu.be/rBINjk67VNA