Ingredients
80 grams of flaked almonds
2.5 piece of peeled ginger
4 cloves garlic
1 tsp salt
2 tsp cumin
1 tsp ground coriander
1 tsp dried chili
1 tsp caster sugar
1 tsp garam masala
4 cloves
2 bay leaves
5 broken cardamom pods
1 halved cinnamon stick
4 tsp ground almonds
100 grams ground raisins
4 tsp vegetable oil
250 ml Greek yogurt
125 ml double cream
250 ml chicken stock
125 ml water
2 onions
1.5 kg of boneless chicken
Directions
1
Blend the ginger, chopped garlic, cumin, coriander, and chili to a smooth paste in a food processor. You could also use a spice grinder. Put the cardamom pods, cinnamon, bay leaves, and cloves into a separate smaller bowl for convenience while cooking. Peel and chop the onions as well.
2
Take a large nonstick pan and heat the oil, slowly add the chicken pieces and lightly fry them on all sides till they take on a brownish tinge. Keep aside.
3
Add the collected spices to the hot oil and fry on high heat for a minute. Add the onions and cook till softened but not browned.
4
Stir in the smooth paste and cook till it turns aromatic and colored. Then add the yogurt, a quarter at each goes while stirring. The point is for it to resemble a sauce. Stir in the raisins and the stock, bringing it to a simmer.
5
Add the chicken to the pan, gently nestling them in the gravy and letting them soak in the juices. Stir in the cream and sprinkle garam masala, salt and sugar and bring to a boil. Lower the heat and let it cook for about 20 minutes.
6
Turn off the heat, pour into a serving dish and sprinkle all the flaked almonds. Garnish with sprigs of coriander.
Notes
Notes: To make the stew even richer, you may add some butter to the oil in the third step, but make sure to adjust the salt.