3-4 tbsp vegetable oil  

5 cm piece of cinnamon stick  

2 green cardamom pods lightly bashed   

1 small onion finely chopped ( I use 1 medium to large onion)  

15 grammes / 3cm  piece of ginger grated  

15 grammes / 3 cloves of garlic crushed  

1 tsp ground coriander  

½ tsp turmeric  

½ tsp Kashmiri chilli powder 

2 skinless chicken breasts, chopped into 2 cm pieces or halved  

200g Greek style yogurt  

2 tbsp ground almonds  

1 tsp salt ( I use ½ tsp)  

100ml water

Method

Add the cinnamon and cardamom to the heated oil and fry for 30-40 seconds.  

Now add the onions and fry for about 10 minutes until golden brown over a medium heat stirring occasionally.  

Do not rush frying them.

After 12-15 minutes on a low heat the onions should be browned - not blackened  Now add the ginger and garlic and stir fry for another 2-3 minutes. Add the ground coriander, turmeric, and chilli powder and stir the mix for another minute until nicely covered.  

Add the chicken and stir this into the mix.  

Add the yoghurt, ground almonds, salt and water and stir to mix.  

Bring to the boil and reduce the heat slightly and allow to simmer for 15-20 minutes.  

You want the sauce to be really reduced to a thick rich, almost dry sauce coating the chicken.