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Ingredients
| Cuisine: Indian |
| Portions: 4 |
| Prep Time: 25 minutes |
| Cook Time: 40 minutes |
| Total: 65 minutes |
| 1/4 cup plain yoghurt |
| 1 tbsp garlic (crushed) |
| 2 tbsp ginger (crushed) |
Ingredients
| 1 whole chicken, broken down (skin removed) |
| 2 tbsp vegetable oil |
| 1/2 tsp whole cloves |
| 1/2 tsp black peppercorn |
| 6 whole green or white cardamom pods |
| 3 whole black cardamom pods |
| 1 1/2 tsp salt |
| 1/2 tsp cayenne |
| 1/2 cup slivered blanched almonds |
| 1/2 cup water |
| 3 sticks cinnamon |
| 2 whole bay leaves |
| 1 medium red onion, sliced |
| 2 tbsp coriander leaves and stems (finely chopped) |
A curry that is mild enough for anyone to eat.
Marinade
Break the chicken down into serving sized parts.
Add the yoghurt, ginger, and garlic into a dish with the chicken. Make sure all the chicken is coated.
Let it marinate for a few hours.
Sauce
Dry fry the spices if desired.
Grind the spices in a mortar and pestle.
Add the oil and onion to the pan and fry until slightly browned.
Add the spices, cinnamon and bay leaves and fry to release their oils.
Grind the almonds and add to the pan.
Add the water to smooth out the paste.
Add the chicken, cover and simmer till done.
Optional method
Some will prefer this as a creamy sauce. In which case, the sauce is transferred to a blender after the onion is browned, then spices and nuts are added and blended until creamy.