Ingredients
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150 ml natural yoghurt
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50 g ground almonds
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1 1/2 teaspoons chili powder
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1/4 teaspoon crushed bay leaf
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1/4 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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1 teaspoon garam masala
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1 teaspoon gingerroot
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1 teaspoon garlic, minced
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1 (400 g) can tomatoes
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1 1/4 teaspoons salt
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1 kg chicken, skinned,boned and cubed
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75 g butter
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1 tablespoon corn oil
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2 tablespoons fresh coriander, chopped
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4 tablespoons single cream
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2 medium onions, sliced
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4 green cardamoms
Instructions
- Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
- Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
- Set aside.
- Melt together the butter and oil in a medium karahi, wok or frying pan.
- Add the onions and fry for about 3 minutes.
- Add the chicken mixture and stir-fry for about 7-10 minutes.
- Stir in about half of the coriander and mix well.
- Pour over the cream and stir in well.
- Bring to the boil.
- Serve garnished with the remaining chopped coriander.