
A rich and mild Indian curry featuring tender chicken thighs simmered in a velvety almond and yogurt sauce. Perfectly balanced with aromatic spices, this elegant dish is a crowd-pleaser for those who love creamy, nutty flavors.
In a large mixing bowl, combine the natural yogurt, ground turmeric, chilli powder, half of the grated garlic, half of the grated ginger, and 1/2 tsp salt. Add the chicken thigh pieces and stir until every piece is thoroughly coated. Cover the bowl and let the chicken marinate for at least 30 minutes.
Place the blanched almonds in a small heatproof bowl and pour the milk over them. Microwave on high for 1 minute, then set aside to soak for 30 minutes. Once the almonds have softened, transfer the mixture to a food processor or use a hand blender to blitz it into a smooth, thick paste.
Heat the sunflower oil in a large pan over medium heat. Add the cardamom pods and cinnamon stick, allowing them to sizzle for a few seconds until fragrant. Add the finely chopped onions and cook for 5-6 minutes, stirring occasionally, until they turn a light golden brown. Stir in the remaining garlic, ginger, and sliced red chilli, and cook for another minute.
Add the ground coriander, garam masala, and the remaining 1/2 tsp salt to the pan. Cook for 2 minutes while stirring. Pour in the prepared almond paste and 300ml of water, stirring to combine. Bring the sauce to a gentle boil, then add the marinated chicken. Cover the pan and simmer for 15-20 minutes until the chicken is cooked through. Finally, stir in the double cream and most of the fresh coriander. Warm through for 1 minute, then serve garnished with flaked almonds and the remaining coriander alongside rice or naan.
For a deeper nutty flavor, lightly toast the flaked almonds in a dry pan before using them as a garnish. If you prefer a thicker curry sauce, simmer the dish uncovered for the final 5 minutes of cooking. To make the dish even milder, deseed the red chilli before slicing.




