For Marinade:
1 cup plain yogurt
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
½ tsp. ground cardamom
½ tsp. cinnamon
¼ tsp. chilli powder
1 tsp. salt
1 tsp. lemon juice
1 kg chicken, (2lbs), boneless, cubed
For Curry:
1 cup almonds
2 cup boiling water
1 tbsp. butter, or ghee
2 onions, finely diced
4 garlic cloves, crushed
1 tsp. ginger, crushed
2 tsp. Garam Masala
1 tsp. ground coriander
½ tsp. turmeric
1 tsp. sugar
1 cup heavy cream, or whipping cream
1 cup chicken stock
Combine all the ingredients for the marinade together then add the chicken. Mix well then cover and refrigerate for at least 20 minutes but up to 24 hours.
To make the sauce, soak the almonds in the boiling water for 10 minutes. Transfer to a blender and blend until smooth, adding more water if necessary.
Melt the butter in a large pot set over medium-high heat. Add the onion, garlic and ginger and cook until fragrant.
Add the spices and sugar and cook for another minute.
Add the marinated chicken and cook until the chicken is starting to brown and the bottom of the pot becomes sticky. Pour in the chicken stock, cream and almond paste.
Reduce the heat, partially cover with a lid and allow to simmer for 20 to 30 minutes or until the sauce has thickened and the chicken is cooked through.
Taste and adjust seasoning if necessary.
Serve with your choice of side dishes.
Sugar: 6g
:
Calcium: 192mg
Calories: 546kcal
Carbohydrates: 18g
Cholesterol: 121mg
Fat: 43g
Fiber: 6g
Iron: 3mg
Monounsaturated Fat: 19g
Polyunsaturated Fat: 7g
Potassium: 598mg
Protein: 25g
Saturated Fat: 15g
Sodium: 501mg
Trans Fat: 1g
Vitamin A: 899IU
Vitamin C: 6mg
