Ingredients

The following ingredients have 4 Servings
  • 1 cup plain yogurt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp ground cardamom
  • ½ tsp cinnamon
  • ¼ tsp chilli powder
  • 1 tsp salt
  • 1 tsp lemon juice
  • 1 kg (2lbs) boneless chicken (cubed )
  • 1 cup almonds
  • 1-2 cups boiling water
  • 1 tbsp butter / ghee
  • 2 onions (finely diced )
  • 4 garlic cloves (crushed)
  • 1 tsp ginger (crushed)
  • 2 tsp Garam Masala
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp sugar
  • 1 cup heavy / whipping cream
  • 1 cup chicken stock

Instruction

  • Combine all the ingredients for the marinade together then add the chicken. Mix well then cover and refrigerate for at least 20 minutes but up to 24 hours.
  • To make the sauce, soak the almonds in the boiling water for 10 minutes. Transfer to a blender and blend until smooth, adding more water if necessary.
  • Melt the butter in a large pot set over medium-high heat. Add the onion, garlic and ginger and cook until fragrant.
  • Add the spices and sugar and cook for another minute.
  • Add the marinated chicken and cook until the chicken is starting to brown and the bottom of the pot becomes sticky. Pour in the chicken stock, cream and almond paste.
  • Reduce the heat, partially cover with a lid and allow to simmer for 20-30 minutes or until the sauce has thickened and the chicken is cooked through.
  • Taste and adjust seasoning if necessary.
  • Serve with your choice of side dishes.