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. ---------------------------------------------------------------------------
Nutrition
Ingredients
