Ingredients
- 6 cardamom pods
- 6 cloves
- 1 teaspoon cumin seeds
- 1/2 teaspoon cayenne pepper
- 2 tablespoons ghee or oil
- 1 kg (2 lb 4 oz), cut into 3 cm chicken thigh fillets (1 ¼ in) cubes
- 1 finely chopped onion
- 3 cloves, crushed garlic
- 1 1/2 tablespoons finely grated ginger
- 2 cinnamon sticks
- 2 bay leaves
- 50 g (1 3/4 oz/ 1/3 cup), blanched almonds lightly toasted
- 40 g (1 1/2 oz/ 1/3 cup) raisins
- 250 g (9 oz/1 cup) plain yoghurt
- 125 ml (4 fl oz/1/2 cup) chicken stock
Method
1. Lightly crush the cardamom pods with the flat side of a heavy knife. Remove the seeds, discarding the pods. Dry-fry the seeds along with the cloves, cumin seeds and cayenne pepper in a frying pan over medium- high heat for 2- 3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind to a powder.
2. In a large heavy-based frying pan, heat the ghee or oil over medium- high heat. Brown the chicken in batches and set aside. In the same pan, cook the onion, garlic and ginger over low heat for 5-8 minutes until softened. Add the ground spice mix, cinnamon sticks and bay leaves, and cook, stirring constantly, for 5 minutes. Put the almonds, raisins and chicken back into the pan. Add the yoghurt a spoonful at a time, stirring to incorporate it into the dish. Add the chicken stock, reduce the heat to low, cover and cook for 40 minutes, or until the chicken is tender. While cooking, skim any oil that comes to the surface and discard. Season well and serve.
