This delicious creamy chicken dish was traditionally served with lamb or mutton, but is equally outstanding using chicken.
breast fillets, cut into slices
1 tbsp ground coriander
1 tsp ground black peppercorns
½ tsp turmeric
1 tsp chilli powder
1 tsp garam masala
1 tsp salt
5 tbsps plain yoghurt, plus more for serving
1 – 2 tbsps ghee, or use 1 tbsp olive/rapeseed oil + 1 tbsp unsalted butter
4 cm piece of cassia bark
4 green cardamom pods
1 small onion, finely chopped
1 tbsp grated ginger, or ginger paste
2 cloves garlic, pressed, or 1 tbsp garlic paste
1 – 2 tbsps tomato purée
2 tbsps ground almonds
1 tbsp sliced toasted almonds for garnish
Handful of fresh coriander, chopped
1. Put the sliced chicken in a large bowl, and add the ground coriander, peppercorns, turmeric, chilli powder, garam masala, salt and yoghurt. Massage the marinade into the chicken and leave to stand for 30-60 minutes.
2. Heat the ghee or oil/butter in a large pan, add the cassia bark and cardamom pods, stir until they start to release their fragrance, then add the chopped onion and cook for a few minutes, until the onion softens.
3. Add the ginger, garlic and tomato paste, and cook for 5 minutes on a low heat, stirring to ensure that nothing burns.
4. Put the ground almonds in a small bowl and add a little water, stirring to make a paste. Add this to the pan and stir, allowing it to thicken.
5. Add the marinated chicken, stir well and leave, covered, to simmer gently for 20 minutes, or until the chicken is cooked through. If the sauce gets thick either loosen with a little hot water or more yoghurt to give a creamy sauce.
6. Sprinkle with the toasted almonds and fresh coriander.