Method
Crush khoya and mix with 4 tablespoons curd. Soak saffron in 1 tablespoon warm milk and keep aside for an hour. Peel and grate the fresh ginger. Mix crushed khoya, saffron, almonds and cardomoms and set aside.
Heat oil in a heavy-based pan, add all the ingredients including chicken and salt. Cover and cook until you hear a sizzling sound. Wait for a minute to allow the meat to brown. Add a couple of tablespoons of water; reduce heat and stir. Cover and cook further, sprinkling a couple of tablespoons of water each time the liquid dries up and the meat is uniformly golden brown. Add enough water (about 1 1/2 cups) to cook the chicken.
When tender, mix in the almond-khoya mixture. Cover and cook on low heat, stirring occasionaly, until brown and dry. Sprinkle with garam masala and remove from heat.
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