Cut the chicken into cubes.
In a bowl mix finely chopped onions, green chilies, coriander, ginger garlic paste, red chilli powder, all spice powder, cumin powder, cream, yogurt, lemon juice, tomato puree and 2 tbsp oil.
Coat the chicken with the marinade and leave aside.
Soak almonds in lukewarm water then peel and grind.
Place aluminium foil and cut into squares.
Place the chicken pieces on the foil squares, sprinkle ground almond on top and wrap into form of packets.
Heat oil in a wok and deep fry the packets in patches of two or three.
Serve these chicken masala either wrapped or unwrapped.
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