Recipe by Brian Holley

This dish is from the north of India. Mild and creamy due to the use of cream, yogurt and almonds. A good dish for those who are just starting out in the world of curry eating.

Ingredients Nutrition


  1. In a blender process the almonds, ginger and garlic with 3 tbsp water to make a paste.
  2. Heat the oil in a large pan and fry the chicken till browned, 8 to 10 minutes.
  3. Remove the chicken from the pan drain and set aside.
  4. To the pan add the cardamoms and the onions and fry for 5 minutes.
  5. Add the almond/garlic paste, cumin and salt, cook for 5 minutes.
  6. Slowly add the yogurt, stir, add the chicken, cover the pan and simmer 5 minutes.
  7. Add the cream and simmer for 5 minutes.
  8. Serve garnished with the toasted almonds.

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