Method

1. Heat the oil in a large pan with a lid and fry the chicken pieces in batches. Don't brown them. Remove from the pan and drain on kitchen paper.

2. In the same pan, fry the onions for eight minutes, or until soft, but not coloured.

3. Add the almonds, coriander seeds, cardamom pods, chillies and season well with salt and freshly ground black pepper. Cook for 3-5 minutes.

4. Add the water and stir to combine.

5. Return the chicken pieces to the pan. Add the yoghurt and bring to the boil.

6. Cover with a lid and simmer for 45 minutes, then remove from the heat and allow the dish to rest for 30 minutes before serving.

7. Serve with naan bread and rice.