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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
150 ml natural yoghurt |
50 g ground almonds |
1 1/2 teaspoons chili powder |
1/4 teaspoon crushed bay leaf |
1/4 teaspoon ground cloves |
1/4 teaspoon ground cinnamon |
1 teaspoon garam masala |
4 green cardamoms |
1 teaspoon gingerroot |
1 teaspoon garlic, minced |
1 (400 g) can tomatoes |
1 1/4 teaspoons salt |
1 kg chicken, skinned,boned and cubed |
75 g butter |
1 tablespoon corn oil |
2 medium onions, sliced |
2 tablespoons fresh coriander, chopped |
4 tablespoons single cream |
Directions:
1. Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
3. Set aside.
4. Melt together the butter and oil in a medium karahi, wok or frying pan.
5. Add the onions and fry for about 3 minutes.
6. Add the chicken mixture and stir-fry for about 7-10 minutes.
7. Stir in about half of the coriander and mix well.
8. Pour over the cream and stir in well.
9. Bring to the boil.
10. Serve garnished with the remaining chopped coriander.
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