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Ingredients

• A 1.5 kilo chicken, cut into large chunks. 
• 2 onions, finely chopped
• 6-8 cloves of garlic, crushed
• 1 tablespoon grated ginger
• 6 green chillies, finely sliced
• 2 bay leaves
• 1 and 1/2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1/2 teaspoon chilli powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1 and 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 4 tablespoons finely chopped fresh coriander leaves
• 50 grams blanched almonds, ground or finely chopped.
• 170 ml cream (You can either use single cream or double cream for this recipe).

Heat 2 or 3 tablespoons of oil or ghee in a pan over medium heat and add the onions, garlic, ginger, chilli and bay leaves and stir. Cook until the onions are browned. Add the chicken pieces to the pan and fry, turning constantly for 10 minutes or until the chicken pieces are golden on all sides.

Add the ground coriander, cumin, chilli powder, turmeric, paprika, salt and pepper and stir for about three minutes until well absorbed into the chicken. Add one cup of water and stir thoroughly. When it comes to a boil, reduce the heat, cover and simmer for twenty minutes or until the chicken is cooked. Keep stirring occasionally during this stage of the cooking

Add half of the coriander leaves, the ground almonds and half the cream and stir well and cook until heated through. Before serving, stir in the remaining cream and sprinkle with the remaining coriander leaves.

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