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1
Add ginger garlic paste, almonds and 1/4 cup of water to a food processor. Blend until you have a smooth paste.
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2
Add sour cream to a medium bowl and whisk until smooth.
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3
Add the garam masala, corriander powder, and cayenne. Stir well to mix.
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4
Lightly salt and pepper the chicken tenders and let sit while you prep the other ingredients.
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5
Heat Olive oil in a large saute pan.
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6
Add sliced onions and fry for 10-12 mins till soft and pinkish brown. Remove the onions with a slotted spoon and drain on a paper towel.
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7
Now add the chicken pieces and brown them lightly on both sides, removing to a bowl when done.
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8
Now to the oil add the cardamom, cinnamon and bay leaves. Add the golden raisins. Add the paste from the blender. Stir and fry for 2 minutes.
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9
Lower the heat and add the sour cream mixture.
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10
Stir to mix and bring to simmer on low heat.
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11
Add 2 tsp honey and adjust for salt.
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12
Now put in the chicken. Stir to mix and bring to simmer.
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13
Add a little warm water if you need more gravy (I add about 1/4 cup). Cover and cook for 25 mins at low heat until chicken is tender and cooked through.
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14
Adjust for salt and seasonings.
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15
Sprinkle with chopped cilantro and serve over rice.
