Hare Masale ka Murg (Chicken)
Rub chicken with black garlic (which is my new favorite), salt and ginger. Heat ghee in pan and fry it. Add blanched almonds, cook for 1 minute. Mix yogurt with cumin, turmeric and chilly powder in a bowl and add to the chicken. Cook then add ground green chillies and grated coconut or coconut milk. Pour water and reduce heat and simmer for 20-30 minutes.
Accompanied with white rice, pumpkin hummus, Greek yogurt and a salad.
Adapted from Pushpesh Pant's Indian cookbook