Grind all ingredients under “Almond and melon seeds paste” and keep it aside

Heat the kadhai and add oil

Once oil is hot add cumin seeds, green cardamom, black cardamom, cloves, cinnamon stick, bay leaf, mace.

Let the spices crackle

Add onion, ginger-garlic paste and sauté till the raw smell goes off

Add green chilli, ½ tsp salt and sautéuntil onions turn soft and golden brown in colour

Add coriander powder, red chilli powder, turmeric powder, garam masala powder

Sauté for 2 more minutes

Add chicken and fry for 2 to 3 minutes

Add a cup of water

Cover and cook for 10 minutes once the water starts boiling

Add curd and kasuri methi to it.

Mix well to make sure there are no curd lumps.

Add milk, almond paste, ½ tsp salt and mix it evenly

Cook approximate 5 minutes on a medium flame.

Stir occasionally to avoid burning at the bottom of the pan

Add black pepper powder and cook until chicken is done

Serve hot with whole wheat paratha or enjoy the chicken just as it is.