Step 1

Heat the 2 tbsp of ghee in a large frying pan over a medium heat, until hot.

Step 2

Add the chopped onion and cook for 5 minutes, stirring often, until softened.

Step 3

Add the chicken breast pieces and 3 cardamom and cook for 5 minutes, stirring occasionally, until the chicken is sealed.

Step 4

Add the 2 cloves garlic, 2 tsp minced ginger, 1 tsp cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp garam masala, 1/2 tsp mild chilli powder, 1/2 tsp turmeric, 1/4 tsp salt and 1/4 tsp pepper.

Step 5

Cook for 2 minutes, stirring, until the chicken is coated.

Step 6

Add the 240ml (1 cup) yogurt, 60ml (1/4 cup) cream and 3 tbsp ground almonds. Bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.

Step 7

Stir in the 2 tbsp of fresh coriander (cilantro), then serve the pasanda topped with toasted almond flakes and more fresh coriander (cilantro).

Step 8

Serve with rice and/or chapati.