Lahori Chicken

1.Begin by marinating the chicken. In a large bowl, combine the chicken pieces, ginger paste, garlic paste, turmeric powder, ground coriander, and salt. Mix well to ensure each piece is evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

2.Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 2 minutes or until the spices begin to sputter and release their aromas.

3.Add the chopped onion to the skillet and sauté until it turns golden brown, about 5-7 minutes.

4.Stir in the pureed tomatoes and cook for another 3 minutes, allowing the tomato to blend with the spices.

5.Add the marinated chicken to the skillet and cook for 5 minutes, stirring occasionally to ensure even cooking.

6.Lower the heat and add the red chili powder, garam masala, coconut milk, yogurt, and almond flour to the skillet. Mix well to combine all the ingredients.

7.Cover and simmer on low heat for about 20 minutes or until the chicken is cooked through and the sauce has thickened.

8.Taste and adjust the seasoning with salt, if necessary. Garnish with fresh coriander before serving.

9.Serve the Lahori Chicken with basmati rice or naan bread for a complete meal.