Place a large pan on medium heat. Add oil and let it warm up. This step prepares the base for cooking the spices and chicken.

Add chopped onions to the pan. Cook until soft and slightly golden. Stir often to prevent burning. This creates a sweet and rich base.

Add minced garlic and ginger paste. Cook for one minute. Stir well to release the aroma. This step adds depth to the flavor.

Add coriander, turmeric, garam masala and chili powder. Stir well. Let the spices cook for a minute to release their full flavor.

Add chicken pieces to the pan. Mix well so the chicken is coated with spices. Cook for 5–7 minutes until slightly browned.

Lower the heat and add yogurt slowly. Stir continuously to prevent curdling. This step gives the sauce a creamy texture.

Pour in coconut milk and mix well. The sauce becomes smooth and rich. Let it simmer gently for 10–15 minutes.

Add ground almonds and stir well. This thickens the sauce and adds a nutty flavor. Simmer for a few more minutes.

Taste the curry and adjust salt or spices if needed. Add a little water if the sauce is too thick.

Turn off heat and garnish with fresh coriander. Serve hot with rice or naan. Enjoy the creamy and mild flavors.