Chicken With Almonds and Sultanas

"This is a Madhur Jaffery recipe I have been making for years now. I haven't changed it much except for using boneless chicken."
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  • Put the ginger,garlic, 4 tablespoons of the almonds, and 4 tablespoons water into a blender until you have a paste.
  • Heat the oil in a wide, non stick pan, when hot put in the chicken and cook until they turn golden brown. Remove chicken with a slotted spoon put into a bowl keeping any juices that come from the chicken.
  • Put the cardamon, cinnamon, bay leaves, and cloves into the same hot oil. Stir and fry for a few seconds. Now put in the onions. Stir and fry them for 3-4 minutes until they are lightly browned. Add 1 tablespoon of yoghurt. Stir and fry it for 30 seconds. Now add another tablespoon of yoghurt. Keep doing htis until all the yoghurt has been incorporated.
  • Put in the chicken pieces, any liquid that might have accumulated in the chicken bowl, the cream and the salt. Bring to a simmer. Cover, turn heat to low and cook for 10 minutes.
  • Add sultanas and turn heat to low and cook for a further 10 mins or until the chicken is cooked.
  • Add the garam masala, stir to mix.

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