Step 1

Drizzle oil over the chicken and sprinkle with garam masala, curry powder, garlic, salt and pepper.

Step 2

Mix by hand by massaging the meat and cover with plastic wrap.

Step 3

Marinate for 8 hours in the refrigerator.

Step 4

Heat a grill pan over medium to high heat.

Step 5

Grill the chicken (with its marinade) for 5 to 6 minutes on each side until cooked through. Set aside.

Step 6

Mix all the spices in a bowl.

Step 7

Place the onions and cold water in a blender. Reduce to a smooth purée.

Step 8

In a large pot, heat the olive oil over medium heat.

Step 9

Add the mashed onion mixture and cook for 3 minutes, stirring constantly, until it begins to darken.

Step 10

Add tomatoes, ginger, ground almonds, coconut milk, dahi, red pepper, spices and brown sugar. Mix well.

Step 11

Reduce the heat, cover and simmer over low heat for 30 minutes.

Step 12

Cut the chicken into small pieces and add it to the stewpot.

Step 13

Simmer for an additional 15 minutes.

Step 14

Serve with steamed white rice and/or naan.