An influence of the Mughals and a delicasy for curry lovers which is mild, creamy with richness of the almonds and tanginess of the yogurt making it a family favourite and delicious and healthy curry you dont want to miss cooking!
Equipment
- a deep pan
Ingredients
- 1 cup almonds you can make a paste or use almond flour
- 1 cup yogurt greek full fat
- 750 gms skinless, boneless chicken breast halves or thighs
- 1 Medium Onion finely chopped
dry ingredients
- 1 Bay leaf
- 2-3 cardamom pods crushed
- 1/4 tsp ground turmeric
- 2 tsp of cumin powder
- 1 tsp minced garlic or paste
- 1 tsp Freshly ground black pepper and salt to taste
- 1/2 tsp garam masala optional
- 2 tbsp olive oil/ghee for cooking
Instructions
- Soak almonds and make them into a paste ( use almond flour) instead
- In a glass bowl, marinate the chicken with yogurt and garlic paste and salt and keep it aside for 30 min or overnight if you prefer
- Heat oil/ghee in a pan, when ready add the bay leaf and cardamom pods and add the onions and saute it for 3-4 min till golden brown
- Add the marinated chicken and cook it through till the gravy comes to boil and water evaporates from the yogurt.
- Add the almond flour or paste at this stage and stir it, add a little water or stock to bring it consitency
- Add the dry spices and cover lid and cook for a few more mintes till chicken is cooked through
- Add the garam masala and garnish it with herbs
- Serve it hot with Roti/Naan/Rice
Notes
- Bring the chicken to room temperature before cooking
- Slightly crush the cardamom pods before adding them to oil to avoid bursting
- The Almond paste will make the gravy thick and sticky to the pot so make sure you add water to maintain consistency of the curry.
