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Ingredients

• 1 kg Chicken joints, boned
• 4 Garlic cloves, crushed
• 125 gm Thick set natural yoghurt
• 5 tblsp Vegetable oil
• 1 Large onion, finely sliced
• 2 tblsp Ground coriander seed
• 1/2 tsp Ground black pepper
• 1 tsp Garam masala
  
• 1/2 tsp Turmeric
• 1 tsp Chili powder
• 125 ml Warm water
• 1 tsp Salt
• 25 gm Almonds, ground
• 2 Hard boiled eggs, cut in half lengthways
• 1/4 tsp Paprika

Method

Mix the chicken pieces with the yoghurt and garlic. Cover the container and leave to marinate for 2 to 4 hours or overnight in the refrigerator.

Heat the oil over a medium heat and fry the onions until golden brown (about 7 minutes). Remove with a slotted spoon and set aside.

In the same oil fry the coriander, pepper, mixed spice and turmeric for about 15 seconds then add the chicken and the residual marinade. Fry the chicken until it changes colour (5 - 6 minutes).

Add the chili powder, water, salt and fried onion, bring to the boil and simmer, covered, for 30 minutes.

Stir in the ground almonds and remove from the heat.

Serve garnished with the halved eggs and a pinch of paprika.