-
1
Heat the ghee in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
-
2
Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 5 minutes.
-
3
Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns.
-
4
Add the turmeric, coriander and chili powder and fry gently for a minute.
-
5
Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don't worry, it won't split if you've used full cream yoghurt).
-
6
When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before.
-
7
Repeat until all the yoghurt is incorporated.
-
8
Add the tomato puree and stir.
-
9
Stir in hot water - enough to make the mixture very fluid.
-
10
Bring to the boil and simmer, stirring occasionally for 5-10 minutes.
-
11
Add salt to taste.
-
12
While the sauce is cooking, heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. Remove from pan and blend in a mixi with a little water to make paste.
-
13
Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish.
-
14
Add almond paste to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water.
-
15
At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cinnamon and cardamons (if you can find them!).
-
16
Serve, garnished with chopped fresh coriander (cilantro) leaves.
