This recipe comes from A little taste of India. It's not spectacularly different from other recipes, but the original recipe wants lots of cream, which I suspect is bogus. This is the way I make it.

Ingredients

quantity		ingredient		step
300 g		onion		1
25 g		garlic		1
25 g		ginger		1
		chili to taste		1
130 ml		water		1
50 g		ghee		1
20 g		coriander seed		2
7.5 g		cumminseed		2
1.5 g		cinnamon		2
3 g		black pepper		2
1 kg		chicken thighs, deboned		3
6 g		turmeric		4
150 ml		water		4
10 g		salt		4
180 ml		yoghurt		5
20 g		coriander leaf		5
50 g		flaked almonds		5

Preparation

1. Blend onion, ginger, garlic in 90 ml water. Melt ghee in a frying pan and add the mixture. Rinse the blender bowl with the remaining 40 ml water and add. Bring to the boil and dehydrate slowly until the mixture becomes sticky.

2. Heat the coriander, cumminseed, cinnamon and pepper in a dry frying pan to dry them out. Grind in a spice grinder.

3. Chop the chicken into bite-sized pieces.

4. When the onion mixture is dry, add the turmeric and spices from step 2 and stir until warm and aromatic. Add the chicken and cook until the chicken takes on some colour. Add the water and salt and cook for about 40 minutes.

5. This step should be done immediately before serving. Chop the coriander leaf and blend the almonds with 140 ml of yoghurt. Add the almonds and about ¾ of the coriander leaf to and add to the chicken mixture, along with about ¾ of the coriander leaf. Bring to the boil. Just before serving, mix in the remaining yoghurt and sprinkle with the coriander leaf.