Ingredients

• 2 tablespoons ghee or neutral oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 1/2 pounds boneless chicken thighs, cut into pieces
• 1/2 cup crushed tomatoes
• 1/4 cup ground almonds
• 1 cup whole goat's milk, room temperature
• Salt, to taste
• Fresh cilantro, for garnish

Method

1. Heat the ghee in a pot over medium heat and sauté the onion until golden, about 8 minutes. Add the garlic and ginger and cook 1 minute more.
2. Stir in the garam masala, turmeric, and cumin and toast 30 seconds until fragrant.
3. Add the chicken and cook until sealed on all sides, about 5 minutes.
4. Stir in the crushed tomatoes and ground almonds, cover, and simmer over low heat until the chicken is cooked through, about 15-18 minutes.
5. Remove from direct heat and stir in the goat's milk gradually. Season with salt, warm through gently, and garnish with cilantro before serving.