Blend ginger, garlic, cumin, coriander, cinnamon, chilli, sprinkle nuts, sugar and water together in a food processor to form a smooth paste.Heat vegetable oil in a heavy-based pan and brown seasoned chicken pieces. Remove from pan. Sauté onions until softened and lightly browned. Bruise the cardamom pods and fry for 1 minute. Add the paste and cook gently until it begins to colour. Return chicken to the pan.Over a low heat, add the yoghurt, stock and cream, stirring constantly to form a sauce. Season well with salt and white pepper. Simmer gently for 20 minutes or until the chicken is cooked through.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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