- A handful of almonds
- A splash of oil
- 1 black cardamom pod, lightly crushed
- 5 green cardamom pods, lightly crushed
- 4 black peppercorns
- 2 tbsp ginger and garlic paste
- 1 clove garlic, chopped finely
- 1 small piece of ginger, 2-3 inches, sliced
- 1 kg chicken, skin removed, the carcass split in half then jointed, including the neck
- 2 tbsp ground coriander
- 2 tbsp red chilli powder
- 1 tsp crushed red chillies
- ½ tsp garam masala powder
- ½ tsp carom seeds
- ½ tsp whole cumin seeds
- 1 pinch ground turmeric
- 600g white onions, roughly chopped
- 1-2 tbsp vegetable oil
- 250g plain natural yoghurt
- Salt to taste
- 1 tsp ghee (clarified butter)
- 1 clove garlic, chopped finely
- Few thin slices ginger
Preparation
- Blanch the almonds briefly and drain them. Peel half of them but leave the skins on the rest.
- Heat the oil in a non-stick pan and add the cardamom pods, peppercorns, and the ginger and garlic paste. Add 1 clove of garlic and a few strands of the ginger and fry off for a minute.
- Stir in the meat, coating it in the spices and cook until the chicken is no longer translucent. Add the remaining spices and stir thoroughly.
- In a separate pan, fry the onions until soft and combine half of them with the unpeeled almonds in a food processor. Blend the mixture and stir it into the meat mixture along with the remaining fried onions.
- When the oil begins separating and rising up the sides of the pan, add the yoghurt and the whole, peeled almonds.
- Stir the mixture thoroughly, adding 110ml of water to tenderise the meat. Allow the curry to cook gently for about 30 minutes or until the meat is cooked through and remove it from the heat.
- Heat the ghee in a small pan, add the garlic and the ginger and fry off for 30 seconds before stirring it into the meat.
