Mughlai Chicken
By Petrina Verma Sarkar, indianfood.about.com, ingredients reorder to match order in which used in recipe

This is a dish for special occasions - not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty.

10-15 almonds blanched and skin removed
4 tbsps of ghee
2 onions ground to a paste
2 tsps garlic paste
1 tsp ginger paste
1" stick of cinnamon
5 pods of cardamom
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder (not American chili powder, closer to cayenne pepper)
1 kg boneless chicken skin removed
1 cup chicken stock
Salt to taste
5-6 tbsps thickened/ heavy/ double cream whisked
2 tsps garam masala, garnish

Grind the almonds into a fine paste and keep aside.

Heat the ghee in a pan and fry the onions till they are translucent. Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute. Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala. Add the chicken and fry till sealed (chicken turns opaque).

Add the stock, salt to taste and cook till the chicken is done.

Whisk the cream to ensure that there are no lumps in it. Add the cream and the almond paste to the chicken and stir well.

Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately. Serve after a few minutes with naans (leavened Indian flatbread made in a tandoor or oven).