Almond Cashew Chicken Recipe

• 3 tbsp All-Purpose Flour
• 2 tsp Curry Powder
• Salt and Pepper (to taste)
• 2½ cups Chicken Cubes (skinless & boneless)
• 1 tbsp Butter
• 1 Bay Leaf
• 2 (1-inch) Cinnamon Sticks
• ¼ tsp Cloves
• 2 Cardamoms
• 2 tbsp Cooking Oil
• 1 cup Chicken Broth
• ½ cup Milk
• 1 cup Onions (chopped finely)
• 1 tbsp Ginger-Garlic Paste
• 4 tbsp Tomato Paste
• ½ tsp Sugar
• ¼ cup Almond Paste
• ¼ cup salted Cashews (fried and chopped coarsely)
• 1 tbsp Cilantro (chopped)

• Combine flour, curry powder, salt, and pepper together in a large plate.
• Roll the chicken cubes into the flour mixture and coat properly. Reserve the remaining flour.
• Heat butter in a frying pan and fry the chicken cubes until tender and golden brown. Shift into a platter.
• Heat oil in the same pan and fry bay leaf, cloves, cinnamon, and cardamom.
• Add onions and fry until light golden.
• Stir in ginger-garlic paste, almond paste, and tomato paste.
• Add chicken broth, chicken cubes, salt, and pepper. Cover and simmer on low heat for 7-8 minutes.
• Combine the milk with the reserved flour and sugar. Add to the pan and mix well.
• Bring to a boil and simmer until the gravy thickens.
• Remove from heat and discard bay leaf, cloves, cinnamon, and cardamom.
• Sprinkle cashews and cilantro.
• Serve hot with chapattis.