Put the yogurt, spices, garlic, ginger and 1/2 tsp salt in a large bowl, and mix well. Stir in the chicken, making sure it’s well coated. Cover and leave to marinate for 30 mins while you make the curry sauce.

Tip the blanched almonds into a heatproof bowl and pour over the milk. Warm it in the microwave for 1 min, then set aside for 30 mins.

Heat the oil in a pan over a medium heat and sizzle the cardamom and cinnamon for a few seconds before adding the onions. Cook over a low-medium heat for 5-6 mins until lightly golden. Add the garlic, ginger and chilli, and cook for 1 min before adding the spices and 1/2 tsp salt. Cook for 2 mins, stirring until fragrant.

Blitz the almond and milk mixture to a paste using a food processor or hand blender. Add this to the onion mixture and pour in 300ml water. Cook for 1 min until heated through, then add the marinated chicken. Bring to the boil, cover and cook for 15-20 mins until the chicken is cooked through. Reduce the heat to low and add the cream and most of the coriander, and mix well. Warm through for 1 min. Sprinkle over the flaked almonds, extra chilli (if using) and coriander, and serve with rice or naan.