Chicken thighs – skinless 2
Eggs boiled 2-4
Ginger-garlic paste 1 spoon
Onion 1 grated
Tomatoe 1 crushed
Green chilies 3 grated
Yogurts 1 cup
Almon paste 2-4 spoons
Bay leaves 2
Cardamom 3 crushed
Sliced almonds and raisins to garnish.
In a wide wok, heat oil and add the bay leaves plus cardamoms.
Now add chiles, ginger-garlic, onion and tomato pastes. Fry real good, till the raw odor leaves the pan.
Now add salt, turmeric and chicken. Cover and cook briefly.
Followed by yogurts and almonds paste, cook over low-medium heat.
Once the meat is tender, add the eggs and fried raisin snad nuts, remove from heat.
Serve to go with your nan or roti.