Ingredients

• 2.5cm fresh ginger, peeled
• 4 cloves garlic, peeled
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried chilli
• 4 tablespoons ground almonds
• 125ml water
• 5 cardamom pods, bruised
• 1 cinnamon stick, broken in half
• 2 bay leaves
• 4 cloves
• 4 tablespoons vegetable oil
• 1.5kg boned, skinned chicken thighs, each cut in 2
• 2 onions
• 250ml Greek yogurt
• 250ml chicken stock
• 125ml double cream
• 100g (golden) sultanas
• 1 teaspoon garam masala
• 1 tablespoon caster sugar
• 1 teaspoon salt
• 75g flaked almonds, toasted

Description

I Feel Very Strongly That You Should Use The Moister Brown Meat, From The Thigh, For This, But If You Prefer Breast Meat, And It's A Common Preference, That's Your…

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