Summary

Ingredients

• 200 ml yogurt
• 50 g almond (s), rated
• 1 teaspoon chilli
• 2 bay leaves, crushed
• 2 cloves garlic, grated
• 1 tablespoon ginger, grated
• 0.25 teaspoon ¼ cinnamon
• 1 teaspoon garam masala
• 4 cardamom pods, green
• 400 g tomato (s), canned (pelati)
• 1 teaspoon salt
• 800 g chicken thihs, boneless, skinless, cut into cubes
• 1 onion (s), chopped
• 20 g tomato paste
• 3 tablespoon oil
• 3 tablespoon butter
• Mint, fresh
• Coriander green

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Instructions

1. Combine yogurt, grated almonds, chilli, crushed bay leaves, grated garlic, grated ginger, cinnamon, garam masala, green cardamom pods, canned tomatoes, and salt in a bowl and blend for 2 minutes until smooth. Place chicken cubes in a glass bowl, pour the marinade over them, and refrigerate for 1 hour.
2. Heat oil and butter in a large pan over medium-high heat, add the chopped onion, and sauté for 3-4 minutes until softened.
3. Add the chicken with the marinade to the pan, reduce heat to medium, and cook for 30-40 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 74°C / 165°F). Stir in the tomato paste and cook for another 10 minutes.
4. Garnish with fresh mint and coriander green and serve with rice.