• 500 g chicken (boneless)
      • 1 tsp Handi salt
      • 1 tbsp lemon juice
      • 15 almonds
      • 2 tbsp yogurt
      • 2 tbsp cream
      • 2 green chili peppers
      • 1 clove garlic
      • 10 g ginger
      • 1 tsp Handi white pepper
      • 1 tsp Handi chili powder
      • 1 tsp Handi ground cumin
      • 1 tsp Handi ground coriander
      • ½ tsp Handi garam masala
      • 2 tbsp vegetable oil


Step 1

Cut chicken breast into cubes or strips. Add the chicken, salt, and lemon to a bowl, mix well, and set aside for approximately 10 mins.


Step 2

Blanch almonds in boiling water for approximately 5 mins and then peel. Add the blanched almonds, yogurt, cream, green chili peppers, garlic, ginger, white pepper, chili powder, ground cumin, coriander, and garam masala to a blender and puree to a smooth paste. Add paste to the bowl with chicken and let it marinate in the fridge for approximately 3 hrs.

Step 3

Add vegetable oil to a frying pan over medium heat, and fry chicken until cooked through. Alternatively, you can thread the chicken onto skewers and fry them on all sides. Serve warm with parathas. Enjoy!