Ingredients

Steps

• Heat the oil in a large lidded pan and fry chicken in batches without browning.
• Drain the chicken on kitchen paper.
• Fry onions in the same pan for eight minutes until soft but not colored.
• Add almonds, coriander seeds, cardamom, and chilies, then cook for 3 to 5 minutes.
• Stir in the 225ml of water.
• Return chicken to the pan, add yogurt, and bring to a boil.
• Cover and simmer for 45 minutes.
• Remove from heat and let rest for 30 minutes before serving with naan and rice.