Mughlai Chicken with Almond Kernels and Raisins*.

* Shahdjahani murgi

Rinse, dry and skin the meat. Blanch the almond kernels, chop 2/3, split the rest into slivers. Grind to a paste with garlic, chopped ginger and water.

In a large saucepan or deep frying pan, bring the oil to medium heat. Pour in as many pieces of meat as the saucepan can hold in one layer, and fry until golden brown on both sides. Remove with a slotted spoon and set aside in a baking dish. Proceed in the same way with the remaining meat.

Add the bay leaves, cinnamon, cardamom and cloves to the hot fat, stirring for a few seconds. Add the onions and stir until lightly browned, 3-4 min. Add garlic paste, cumin and cayenne pepper. Stir for 2-3 min until the spices are lightly browned and the oil separates. Add the yogurt by the tablespoonful and stir for 1/2 min each until combined with the sauce.

Add the meat to the saucepan with the juices that have accumulated in the baking dish, the whipping cream and salt. Bring to a boil and simmer gently at low temperature for 20 min with the lid closed.

Add the raisins, turn the meat pieces to the other side. Cover and do another 10 min until the meat is tender. Stir in the garam masala.

Place the almond slivers on a sheet pan form and cook in the stove until lightly browned, turning constantly to the other side.

Before serving, spoon the

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