Ingredients
- <ul> <li>For the marinade:</li> <li>Big knob ginger, peeled and diced</li> <li>6 cloves garlic, peeled and sliced</li> <li>1 red chili, de-seeded and chopped</li> <li>3 cloves, whole</li> <li>4 cardamom pods</li> <li>150ml Greek yoghurt</li> <li>50g ground almonds</li> <li>1 tsp garam masala</li> <li>half tsp turmeric</li> <li>half tsp ground cinnamon</li> <li>For the chicken:</li> <li>4 skinless chicken breasts, diced</li> <li>1 tbsp olive oil or coconut oil</li> <li>75g butter</li> <li>2 onions, diced</li> <li>bunch chopped fresh coriander</li> </ul>
To make the marinade, put all the ingredients into a food processor and blitz, adding a little water to loosen it if it’s too thick. Season well. Put the marinade into a bowl and add the chicken, then marinate overnight if possible, or at least from morning till evening.
When you’re ready to cook, heat up the olive or coconut oil and butter, sweat the chopped onions over a gentle heat for 10 minutes with the lid on, until they are very soft.
Add the chicken, with the marinade, and cook gently for 30 minutes with the lid on. If it’s still a little thick, add some water, but it loosens up as it cooks and becomes a little more watery.
Take off the lid for the final minutes of cooking if you want to thicken up the sauce. Season, if necessary, and serve with basmati rice and coriander.
