Badami Chicken
4 pieces chicken
1 cup peanuts
2 tomatoes
1 bay leaf
2 cups milk
2-4 green chilis
1 small onion, sliced
butter/ghee
salt, as required
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon turmeric
1 teaspoon red chili

1 teaspoon cumin
1 teaspoon coriander powder
2 teaspoons garlic
2 teaspoons ginger paste
Lightly roast peanuts and set aside. Put the 4 pieces of chicken in a pan with 2 cups of milk, water (as required), some chopped green chilis and a little salt. Boil till chicken is tender. In a wok, put some butter/ghee. Heat, put in a bay leaf and wait till the flavor comes out. Now add some crushed clove, cinnamon and cardamom. When you can smell the flavor, put the onion in. Next, make a paste of the roasted peanuts and tomatoes. When the onion becomes translucent, add garlic ginger paste, turmeric, red chili, coriander and cumin powder. Fry till the oil comes out, then add peanut and tomato paste and salt to taste. Let it boil for 2 minutes, then add the boiled chicken with the stock. Let it cook till the gravy becomes thick and you feel the chicken is well cooked. Badami Chicken is ready to serve.