A rich and flavorful chicken curry with a creamy almond sauce, perfect for a comforting meal.
Heat the ghee in a large pan over medium heat and sauté the chopped onion until golden brown.
Ensure the onions are evenly browned for a rich flavor.
Add the cinnamon stick and cardamom pods to the pan and stir for a minute to release their aroma.
Crush the cardamom pods slightly to enhance their flavor.
Incorporate the ginger and garlic into the pan and cook for 2 minutes, stirring continuously.
Avoid burning the garlic as it can turn bitter.
Mix in the turmeric, coriander, and chili powder, and cook for another minute.
Toast the spices briefly to enhance their aroma.
Gradually add the yogurt, one tablespoon at a time, stirring well after each addition.
Ensure the yogurt is at room temperature to prevent curdling.
Stir in the tomato puree and cook for 2 minutes.
Cook the tomato puree to reduce its raw taste.
Pour in the hot water and bring the mixture to a simmer.
Adjust the water quantity for your desired sauce consistency.
Toast the almonds in a dry pan until golden, then blend them with a little water to form a paste.
Blending the almonds creates a creamy texture for the sauce.
Heat the canola oil in a separate pan and sear the chicken pieces until lightly browned.
Searing the chicken locks in its juices.
Add the almond paste and chicken to the sauce, and simmer gently until the chicken is cooked through.
Stir occasionally to prevent the sauce from sticking to the pan.
Garnish with fresh coriander leaves and serve hot.
Serve with rice or naan for a complete meal.
