Chicken Passanda

Get stuck in to this delicious rich and creamy chicken dish with a spicy yoghurt.

Ingredients

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

Method

1. Put the chicken, yoghurt and spices in to a bowl, mix and marinate for at least 1 – 2 hours.
2. Heat 1 tablespoon of oil in a pan then cook 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. Stir 4 -5 tablespoons of the cooking liquid into the ground almond then add everything back into the pan. Add the garam masala and simmer for 5 minutes. Serve with yoghurt and green chilli.