Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken Drumsticks, Skinned
4 Chicken Thighs, Skinned
5 oz Natural Yogurt
4 tb Tikka Curry Paste
2 tb Sunflower Oil
1 md Onion, Peeled, Thinly Sliced
1 Clove Garlic, Peeled and
-Crushed
1 ts Ground Cumin
1 ts Chopped Fresh Ginger
1/2 ts Chilli Paste
4 tb Chicken Stock
2 tb Ground Almonds
Salt

-------------------------TO GARNISH------------------------------
Toasted Flaked Almonds
Flat-Leaf Parsley

--------------------------TO SERVE-------------------------------
Cooked Pilau Rice
Pickles
Poppadoms

Slash chicken at intervals and place in a bowl. Mix
together yogurt and curry paste, then stir into
chicken, coating evenly. Cover and Chill for 1 hour.

Heat oil in a large pan and fry onion and garlic for 4
to 5 minutes. Stir in cumin, ginger and chilli and
cook gently for 1 minute. Add chicken and fry gently,
turning occasionally, for about 10 minutes.

Stir in any remaining marinade with stock and ground
almonds. Cover and simmer for 15 minutes, or until
chicken is cooked through. Add salt to taste.

Scatter flaked almonds over chicken and garnish with
flat-leaf parsley. Serve chicken with pilau rice,
pickles and poppadoms.

Source: CHAT Magazine

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