Ashana Sinha
Take 400 grams of boneless chicken, ½ tsp turmeric, 1 tbsp lemon juice, 2 tsp sunflower oil, ½ tsp salt, 2 tbsp sunflower oil, 1 tsp cumin seeds, 1 onion,4 garlic, 2 tsp ginger, 400g tomatoes, 1 tsp garam masala, ¼ tsp hot chilli powder, 75g almonds, 300ml milk and ½ tsp black pepper.
Put the chicken in a bowl and add turmeric, lemon juice, oil and salt. Toss together well and set aside for 10 minutes.
To make the gravy, heat the oil in a pan and add the cumin seeds, chopped onion, garlic and ginger and cook for 5–6 minutes.
Add in the tomatoes into the pan and cook for another 2 minutes, then stir in the turmeric, garam masala, chilli powder, black pepper and a teaspoon of salt.
Add the chicken turn down the heat, add another pinch of salt and let it cook for 10 minutes.
Add the chicken to the gravy and If it becomes too thick, add a splash of water.
Garnish it with some coriander leaves and serve hot!