Thaw K&N's Mughlai Tikka as per instructions on pack and set aside.

Grind the almonds to a fine paste and set aside.

Heat oil in a pan and fry onions till golden brown.

Add ginger paste, garlic paste, cardamom and fry for a minute.

Add coriander powder, cumin powder, red chilli powder, tomato paste and mix well.

Pour in chicken stock and let simmer till oil surfaces. Season with salt.

Add thawed Mughlai Tikka to the masala and mix well.

Stir in whisked cream and almond paste and mix well. Cook for a minute. Add green chillies, whole spices powder and butter.

Serve immediately.