1 bunch of coriander
2 cm ginger
3 cloves of garlic
1 onion
80 g almonds, flaked
180 g yogurt, Greek
½ tsp chilli, ground
½ tsp cloves, ground
½ tsp cinnamon, ground
1 tsp garam masala, powder
1 tsp salt
2 tsp paprika powder
1 tsp turmeric, ground
4 cardamom, whole
400 g plum tomatoes, diced
5 tbsp ghee, or clarified butter
500 g chicken, skinless, boneless thigh fillets
4 tbsp double cream
COOKING STEPS
For the marinade, pick all the coriander leaves off the stalks.
Peel and dice the ginger, garlic and onion and put into a blender with the other spices and ingredients except for the chicken and purée until smooth and homogeneous.
Pour the marinade into the porcelain dish, add the chicken and mix together well. Cover with cling film and allow the chicken to marinate for at least 2 hours or overnight in the refrigerator.
The next day or after 2 hours, put the porcelain dish on to the wire shelf in the cold cooking space. Cook.
Hot air humid 160°C for 1 Hrs
When the chicken is done, add the cream and mix everything together well.
