Cut 500g chicken pieces and marinate them for half an hour.
Mean-while make paste of 100g onions and 120g tomatoes.
Blanch, peel and grind 10 almonds into a fine paste adding ¼ cup water.
Alternately cashew nuts or 20g poppy seeds can also be used. In a flat pan heat 50g edible oil and cook chicken pieces & onion paste till light pink for 10 min.