1. Cut the chicken into 2 cm cubes.
2. Crush cardamom seeds with cumin seeds.
3. Soak saffron in milk.
4. Heat the oil, add chicken and cook stirring till all the liquid from chicken is evaporated and the chicken is browned. Drain and reserve.
5. Add onion and ginger to the remaining oil in the pan.
6. Fry till onion is well browned. Add green chillies, fry for 1 minute.
7. Add chilli and pepper powder, curds and salt.
8. Add 1 cup of water and chicken. Simmer till the chicken is cooked and a creamy gravy is formed.
9. Peel and sred the almonds.
10. Garnish the curry with almond and egg slices and serve hot with chapathi or roti.

Serves: 4