Step 1

1 Skin and bone the chicken thighs and cut the flesh into 1 inch chunks.

Step 2

2 Mix the dry spices with the almond or cashew flour.

Step 3

3 Add the cream and boiling water and allow to sit to allow the oils from the nuts to come out. This thickens the final sauce.

Step 4

4 Make a paste from the ginger & garlic with a little salt and water.

Step 5

5 Heat three tablespoons of vegetable oil in a saucepan.

Step 6

6 Add the finely minced chilies and the ginger/garlic paste.

Step 7

7 Cook for five minutes.

Step 8

8 Add the chicken and stir over a gentle heat until the chicken is fully cooked. Try not to make the chicken brown. This is a regal dish and was meant to be light in color.

Step 9

9 Add the cream/almond mixture and stir well with the chicken.

Step 10

10 Cook for five to ten minutes until it the sauce begins to thicken.

Step 11

11 Place on a serving dish and sprinkle with the juice of one lime.

Step 12

12 Top with a handful of coriander leaves and serve with more limes, some white rice and your favorite Indian bread.