1. Preheat the oven to 180℃/356℉/gas mark 4.

Do the prep

1. Dice the chicken breasts/thighs into bite-sized pieces.
2. Dice the onion quite finely, roughly 1cm pieces.
3. Grate the ginger and mince the garlic cloves (if you're not using pastes)
4. Remove the outer shells of the cardamom pods and finely grind the seeds using a mortar and pestle.
5. In a medium bowl, whisk together all the ingredients for the sauce until thoroughly combined.
   150 millilitre chicken stock , 200 millilitre full-fat Greek yoghurt, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon turmeric, 5 cardamom pods, 2 teaspoons grated ginger , 2 teaspoons minced garlic, 1-2 tablespoon raisins, 1 tablespoon brown sugar, ¼-½ teaspoon salt, few grinds black pepper, 4 tablespoons ground almonds
6. In a small bowl, combine a teaspoon of cornflour with the cream and whisk until smooth. Set aside, this mixture will be used towards the end.
   6 tablespoons double cream, 1 teaspoon cornflour

Assembling the Pasanda

1. Place the chicken pieces in an oven dish circa 25 x 18 x 7cm (10" x 7" x 2.5").
   600 grams chicken breast or thighs
2. Sprinkle the chopped onions evenly over the top.
   150 grams onion
3. Pour the Pasanda sauce over the chicken and onions, making sure all pieces are well coated.

   Gently stir the chicken with a fork to help the sauce spread evenly, reaching the bottom of the dish as well, ensuring every piece is thoroughly covered.
4. Bake for 40 minutes in the preheated oven.
5. After 40 minutes, briefly remove the Pasanda from the oven and stir in the cream mixture. Use a fork to incorporate the cream thoroughly into the curry, ensuring it is evenly combined with the origninal sauce.
6. Scatter the almond flakes over the top and bake for an additional 15 minutes.
   3 tablespoons flaked almonds
7. Test for salt.
8. Let the curry rest for at least 10 minutes, then give the curry sauce a light stir just before serving to ensure an even consistency.