Ingredients
150 ml plain yoghurt (I use creme fraiche for this & cream (below)
50g ground almonds
1 1/2 tsp chilli powder (or to taste)
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp finely chopped fresh ginger
2 cloves garlic crushed
400g tin chopped tomatoes
1 1/4 tsp salt
1 kg chicken skinned, boned and cubed
75 g butter
1 tbsp oil
2 medium onions sliced
2 tbsp chopped fresh coriander
4 tbsp single cream (creme fraiche see above)
Method
Put the yoghurt, ground almonds, all the dry spies, ginger, garlic, tomatoes and salt into a mixing bowl and mix thoroughly. Mix in the chicken and set aside.
Melt the oil and butter in a wok. Add the onions and fry for about 3 minutes.
Add the chicken mixture and stir fry for a few minutes. Leave to simmer for about 20 minutes.
Mix in half the coriander and the cream. Bring back to a simmer, garnish with the rest of the coriander and serve