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

Do the prep

• Dice the chicken breasts/thighs into bite-sized pieces.
• Dice the onion quite finely, roughly 1cm pieces.
• Grate the ginger and mince the garlic cloves (if you're not using pastes)
• Remove the outer shells of the cardamom pods and finely grind the seeds using a mortar and pestle.
• 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
• 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

• 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
• Sprinkle the chopped onions evenly over the top.
  150 grams onion
• 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.
• Bake for 40 minutes in the preheated oven.
• 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.
• Scatter the almond flakes over the top and bake for an additional 15 minutes.
  3 tablespoons flaked almonds
• Test for salt.
• 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.