Chicken pasanda

Method

• step 1

  Put the yogurt, spices, garlic, ginger and ½ tsp salt in a large bowl, and mix well. Stir in the chicken, making sure it’s well coated. Cover and leave to marinate for 30 mins while you make the curry sauce.

• step 2

  Tip the blanched almonds into a heatproof bowl and pour over the milk. Warm it in the microwave for 1 min, then set aside for 30 mins.

• step 3

  Heat the oil in a pan over a medium heat and sizzle the cardamom and cinnamon for a few seconds before adding the onions. Cook over a low-medium heat for 5-6 mins until lightly golden. Add the garlic, ginger and chilli, and cook for 1 min before adding the spices and ½ tsp salt. Cook for 2 mins, stirring until fragrant.

• step 4

  Blitz the almond and milk mixture to a paste using a food processor or hand blender. Add this to the onion mixture and pour in 300ml water. Cook for 1 min until heated through, then add the marinated chicken. Bring to the boil, cover and cook for 15-20 mins until the chicken is cooked through. Reduce the heat to low and add the cream and most of the coriander, and mix well. Warm through for 1 min. Sprinkle over the flaked almonds, extra chilli (if using) and coriander, and serve with rice or naan.