Ingredients: (serves 4)
2cm-piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tsp garam masala
1/4 tsp dried chilli flakes
50g (1/2 cup) flaked almonds
1kg chicken , cut into 3cm pieces
200g (3/4 cup) Greek-style natural yoghurt
2 tbs tomato paste
6 cardamom pods, lightly crushed
60ml (1/4 cup) vegetable oil
50g butter, chopped
2 brown onions, halved, thinly sliced
1 cup thickened cream
If you are going to leave it overnight, I like to add a little more cream and yoghurt to thicken up the sauce.
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