Preparation / Directions:
Soak the almonds in 125 ml boiling water for 15 minutes.
Preheat a small heavy pan over a low heat for about a minute and add the cinnamon, cardamom and coriander seeds. Stir until they begin to release their aroma (about 30 seconds), then add the poppy seeds and switch off the heat source.
Stir for a further 30 seconds, then let the ingredients cool. Grind in a coffee or spice mill until fine and set aside.
Whisk the yogurt until smooth and add the ginger, garlic, salt and pepper. Mix well and set aside.
Put the chicken in a heavy based saucepan and add the roasted ground spices, the yogurt mixture and the ghee or butter. Stir and mix thoroughly and place the pan over a low heat and allow to heat through for a few minutes Meanwhile, puree the almonds with the water in which they were soaked and add to the chicken.
Cover the pan with a double thickness of aluminum foil then place the lid on. Seal the edges by crumpling the edges of the foil all around the saucepan rim. Wait for 5 minutes and check that the saucepan lid is hot, then turn the heat to its minimum setting. Cook for 25-30 minutes. Add the chilies and stir in the rose water. Re-cover the pan with foil and lid and switch off the stove.
Let it stand for 10-15 minutes to allow the chile flavor to infuse into the sauce. Remove the chilies before serving.
Best accompanied by pilau rice.
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