Recipe Details

Dum badam murg (slow-cooked almond chicken)

Serves: 4

Put the whipped yoghurt in a large mixing bowl and add the ground almonds, garam masala, coriander, cumin, turmeric, chilli powder, salt and lemon juice. Mix thoroughly. Add the chicken and ensure that the pieces are covered evenly. Put the oven on at 180C (350F, gas mark 4).

Using a 22cm thick-bottomed roasting pot, heat the oil, then add the onions, ginger and garlic and cook on a low heat for 8-10 minutes until very soft and medium brown in colour. Stir occasionally to prevent sticking.

Now add the tomatoes and crumbled stock cube, and cook for another 5 minutes to dry out the tomato moisture. Add the chicken and saute for 5 minutes.

Remove from the heat. Put into the oven to cook for 50 minutes.

After turning the oven off, leave the door shut and allow the dish to rest for 10 minutes before removing to serve.