serves 6:
2 green chillies, roughly chopped
100g ground almonds (i’ve used 150gr almond flour)
thumb-size piece ginger, grated (i’ve used 2tsp of powder)
4 garlic cloves
200ml single cream
2 tbsp vegetable oil
1 onion, finely chopped
3 cloves
2 cardamom pods (i’ve used 2 tsp powder)
1 cinnamon stick
4 tsp garam masala
12 skinless, boneless chicken thighs (i’ve used filets cubed)
100g full-fat natural yogurt
20g pack coriander, chopped (i’ve used parsley)
naan bread or basmati rice, to serve
Method
Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala.
Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt.
Add the chicken, turning each thigh to coat it, then bring back to a simmer.
Blob the yogurt over the top.
Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.
Recipe from Good Food magazine, April 2010, photos Gardeninglady
