Ingredients

• 2 tbsp ghee
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 1/2 lb boneless skinless chicken thighs, in 1-inch pieces
• 1/4 cup finely ground blanched almonds
• 3/4 cup low-sodium chicken stock, plus more as needed
• 1 cup pasteurized camel milk
• 3/4 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro

Method

1. Heat ghee in a wide saucepan over medium heat. Cook onion with salt 8 minutes until golden.
2. Stir in garlic, ginger, garam masala and turmeric for 30 seconds. Add chicken; cook 5 minutes, turning to coat.
3. Add ground almonds and 3/4 cup stock. Stir, cover partly and simmer gently 15 to 20 minutes until chicken reaches 165°F. Add stock by the tablespoon if the base catches.
4. Remove from heat and slowly stir in milk. Return to low heat until hot without a rolling boil.
5. Taste for salt, finish with cilantro and serve with rice.