|800 g||chicken — thighs|
|1||onion — finely chopped|
|4 Tbs||fresh coriander — finely chopped|
|4 Tbs||cream — thick|
|1/2 cup||yoghurt — plain|
|fresh ginger — peeled, grated|
|2||garlic — cloves, crushed|
|50 g||almonds — finely ground|
|1 tsp||garam masala|
|1/4 tsp||cloves — ground|
|1/4 tsp||cinnamon — ground|
|cardamom — pods, crushed|
|1||tinned tomatoes — chopped|
Combine all the marinate ingredients in a large mixing bowl. Add the prepared chicken and mix thoroughly. Cover the bowl and marinate for at least 4 hours in the fridge, but preferably overnight.
Remove the marinated chicken at least an hour before cooking.
Pre-heat your oven to 180°C.
Heat the ghee in a wok or deep saucepan. Add the chopped onions and fry over a medium heat until truly golden (be careful not to burn them)
Increase the heat slightly and add the chicken (marinate and all). Sauté for 5 minutes. Add the chopped coriander, mix and then place the chicken into a shallow baking dish. Pour over the cream and lightly mix with a fork.
Cover the dish with some tinfoil and bake in the oven for an hour. Halfway through, remove the foil and continue to bake until the oil separates and the chicken is lightly brown on top.
Spoon off any excess oil and then give the dish a good stir before serving.