Ingredients
- 225ml natural yogurt, not Greek
- 1tsp ground turmeric
- 5 garlic cloves, peeled and sliced
- 6 medium-sized skinless chicken breasts, cut into 2.5cm (1in) chunks
- 2tbsp vegetable oil
- 2 onions, peeled and thinly sliced
- 1½tsp ground ginger
- 1 cinnamon stick
- 3 whole cloves
- 6 cardamom pods
- 2tsp ground cumin
- 1tbsp ground coriander
- 150ml (¼pt) double cream
- 3tbsp ground almonds
- For the garnish:
- 3 onions, peeled and finely sliced
- 4tbsp vegetable oil
- 1tbsp black mustard seeds
- 1tbsp toasted flaked almonds
- 1tbsp coriander, roughly chopped
Instructions
- Place the yogurt, turmeric and garlic in a blender and blend until smooth. Place the chicken in a bowl, pour over the yogurt mixture, cover and leave to marinate in the fridge overnight.
- Heat the oil in a large saucepan, add the onions and fry for 5 minutes, until they start to colour. Add all the spices and fry for a couple more minutes, stirring constantly. Add the chicken pieces with all the marinade, plus the double cream and the ground almonds. Stir well, season with salt and cover with a tight-fitting lid. Simmer for 20 minutes or until the chicken is cooked and tender.
- Meanwhile, make the garnish. Fry the onions in the vegetable oil until theyre very well browned, and mix with salt and the black mustard seeds.
- To serve, place the chicken in a large warmed dish and scatter over the onion and almond garnish, plus fresh coriander.
