Ingredients:

  • Chicken breasts 4 (boneless, cut into pieces)
  • Onion 1 (large, chopped)download (3)
  • Tomato puree 2 tsp
  • Coriander 1 tsp (ground)
  • Cream 200 ml (whipped)
  • Salt and black pepper as required (ground)
  • Turmeric powder ½ tsp
  • Fresh ginger 4 cm piece (grated)7
  • Cardamom pods 4 (crushed)
  • Garlic cloves 3 (crushed)
  • Almonds 50 gm (flaked, roasted)
  • Cumin 1- ½ tsp (ground)
  • Almonds 75 gm (ground)
  • All spice ¼ tsp (ground)
  • Whole cloves 4
  • Mild Chilli Pepper 1 tsp
  • Hilal Cooking Oil 2 tbsp
  • Chicken stock 250 ml

Method:7

  • Fry the onion in Hilal Cooking Oil, cloves and cardamom pods in a frying pan until the onion begins to soften.
  • Mix the garlic, chicken and ginger, stir-fry for four minutes and then add all the remaining spices.
  • Stir allowing them to permeate their flavor into the chicken.
  • Add the almonds, tomato puree, stock and cream and cook until reduced to the consistency of thick cream.
  • Then layer over the roasted almonds and serve with naan bread.