Chicken Kibti Masala

Dry roast the green cardamom, black peppercorns, cloves, and mace flower over low-medium heat in a frying pan.

Allow the spices to cool, then grind them to a coarse powder. Set aside.

In a mixing bowl, marinate the chicken pieces with ginger garlic paste, ground chillies, hung curd, ground Kibti spice powder, and salt.

Mix well and refrigerate for 30-40 minutes.

Heat 1 tablespoon of ghee in a pan over medium heat.

Add the sliced almonds and roast them slightly until they lose their raw taste. Remove from the pan and set aside.

Add 2 tablespoons of ghee to the same pan and heat over medium-high heat.

Add the sliced onions and cook until they become soft and slightly golden.

Add the marinated chicken pieces to the pan, reserving any excess marinade for later.

Cook the chicken over medium heat, stirring occasionally, until it is slightly golden on all sides.

Add the leftover marinade, Kashmiri red chilli powder, coriander powder, and saffron strands. Mix well.

Continue cooking until the chicken is tender and the onions blend seamlessly with the chicken. When the ghee starts to leave the sides of the pan, you can decide whether to leave some gravy or cook until the gravy clings to the chicken. Keep in mind that the gravy will thicken as it cools.

Add the roasted almonds to the pan, reserving a few for garnishing.

Mix well and allow to cook for a few more minutes over low-medium heat to blend the flavours.

Transfer the chicken to a serving plate, and garnish with the reserved roasted almonds.

Serve Chicken Kibti as an appetiser or with naan, paratha, or steamed rice for a complete meal.