• 1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
• ½ cup full fat yogurt
• ¼ cup half and half
• ¼ cup fresh mint
• ½ cup fresh cilantro
• 2 inches fresh ginger, peeled and cut
• 1 teaspoon garam masala
• 2 teaspoons salt

Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.

• ½ cup slivered almonds
• ½ cup hot water

Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.

• 2 tablespoons butter
• ½ teaspoon mace
• ½ teaspoon nutmeg
• 1 teaspoon black cumin seeds
• 1 cinnamon stick, ½ inch
• 1 medium onion, chopped

Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.