Chicken pasanda

Serves 2

• 4 skinless chicken thighs fillets, quartered
• 4 tbsp natural yogurt
• 1 tsp ground cumin
• 2 tsp ground coriander
• 4 cardamom pods , split and seeds crushed
• 1 tsp ground turmeric
• oil , for frying
• 1 onion , finely sliced
• 2cm piece ginger , grated
• 1 green chilli , sliced
• 1 garlic clove , crushed
• 100ml chicken stock
• 2 tbsp ground almonds
• 1 tsp garam masala

1. Put the chicken, yoghurt and spices in a bowl, mix and marinate for at least 1-2 hours.
2. Heat 1 tbsp oil in a pan then cook the onions for about 10 minutes until really softened and golden. 
3. Add the ginger, chilli and garlic and cook for another few minutes until fragrant. 
4. Tip in the chicken and marinade then cook, stirring until the chicken starts to colour. Add the stock, cover then simmer for 30 minutes. 
5. Stir 4-5 tbsp of the cooking liquid into the ground almonds then add everything back to the pan. 
6. Add the garam masala and simmer for 5 minutes. 

Serve with yoghurt and green chilli if you like.