Badami Murgh Kofta

• 400 g ground chicken
• 12 cup almonds (blanched & peeled)
• 1 teaspoon red chili powder
• 12 teaspoon roasted cumin powder
• 14 teaspoon garam masala powder
• salt
• 4 cups chicken stock
• 2 green cardamoms
• 1 tablespoon oil
• 12 cup boiled onion paste
• 2 tablespoons ginger-garlic paste
• 5 g green chilies (chopped)
• 2 tablespoons tomato puree
• 1 tablespoon fresh cream

1. Grind almonds to a paste, keeping a few aside for garnishing.
2. Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
3. Mix thoroughly.
4. Using a tablespoon, divide into equal portions.
5. Roll each portion into a ball.
6. Add chicken balls to boiling stock, lower heat and continue to cook until chicken balls are cooked and stock has almost evaporated.
7. Keep aside.
8. Transfer roasted gram flour to a bowl and add crushed almonds and mix.
9. Heat oil, add boiled onion paste and cook till oil begins to separate.
10. Add ginger-garlic paste, green chillies and cook for a minute.
11. Add tomato puree and bring to a boil.
12. Lower the heat.
13. Add fresh cream, stirring continuously.
14. Add koftas and bring to a boil.
15. Adjust salt.
16. Serve hot garnished with whole blanched almonds.

ground chicken, almonds, red chili powder, cumin powder, garam masala, salt, chicken stock, green cardamoms, oil, onion, gingergarlic, green chilies, tomato puree, fresh cream

Taken from www.food.com/recipe/badami-murgh-kofta-291430 (may not work)