Ingredients
Method
- Begin by marinating the chicken. In a mixing bowl, combine chicken with half of the yogurt, half the ground almonds, and a pinch of salt. Let it marinate for at least 2 hours, or overnight.
- In a deep pan, heat the ghee or oil. Add the finely chopped onion, sautéing until golden brown.
- Add the minced garlic and grated ginger to the pan. Stir until aromatic.
- Introduce ground spices (garam masala, turmeric, cumin, ground coriander, and chili powder) to the onion mix. Stir well for a couple of minutes.
- Add the marinated chicken pieces to the pan. Cook until all sides of the chicken turn white.
- Pour in the remaining yogurt and water. Bring the mixture to a boil, then reduce heat to simmer.
- Add the remaining ground almonds and let the curry simmer for 20 minutes or until chicken is cooked thoroughly.
- Adjust salt according to taste. Remove from heat.
- Garnish with fresh coriander before serving.
Notes
TIPS
- Marinating the chicken overnight helps in enhancing the flavors.
- If you prefer a creamier texture, blend the onion, ginger, and garlic into a smooth paste before sautéing.
- Using bone-in chicken can add more depth to the flavor.
- Always use fresh ground spices for an authentic taste.