Servings: 6
Cooking / Baking
Temperature: 85 .C
Serving Temperature: 80 .C
Cooking Time: 17 minutes
Prep Time: 10 minutes
Total Time: 27 minutes
INGREDIENTS
1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs,
each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultanas (golden raisins)
1 teaspoon Garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup
flaked almonds, toasted, to garnish
PREPARATION
Put the ginger, garlic, cumin,
coriander, and chili into a food processor, or into a mortar and pestle, and
blend to a paste. Add the ground almonds and water and then blend again, set
aside.
Heat the oil in a large pan and
add the chicken pieces - in batches so they fry rather than
stew - and cook
them just long enough to seal on both sides, then remove to a dish.
Add the spices and turn them in
the oil. Add the onions and cook them until softened and lightly browned, but
keep the heat gentle and stir frequently, to avoid sticking. Pour in the
blended paste, and cook everything until it begins to colour. Add the yogurt,
half a cup at a time stirring it in to make a sauce, and then stir in the
stock, cream, and sultanas.
Put the browned chicken back into
the pan, along with any juices that have collected under them, and sprinkle
over the Garam masala, sugar, and salt. Cover and cook on a gentle heat for 20
minutes, testing to make sure the meat is cooked through.
It's at this stage, that I like
to take the pan off the heat and leave it to cool before reheating the next
day.
So either now or when you've
reheated it, pour into a serving dish or scatter with the toasted flaked almonds.
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