In a bowl whisk together the water, yogurt, almond butter, chili, salt and turmeric powder and set aside.
In a large skillet heat the oil over medium heat. Add the whole spices and fry for 2 minutes. If using ground spices (See Notes), fry for 1 minute. Add the chopped onion and stir, sauté for 10 minutes until translucent.
Add the garlic and ginger pastes, stir to mix and cook for 2 minutes.
Add the chopped chicken pieces, stir to mix and cook covered for 5 minutes.
Add the yogurt mixture, stir to mix in, lower heat. Simmer uncovered for 10 minutes. Sauce should thicken and coat chicken pieces. Season to taste with salt.
Garnish with ground red chile, chopped cilantro and or chopped nuts.
Video
Notes
Use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger and use 1/2 teaspoon of ground garlic for every tablespoon of fresh garlic. Powdered ginger is more potent.
Feel free to substitute cashew butter for the almond butter. It's absolutely delicious as well!
For more heat ADD 1/4 tsp cayenne powder total.
For the 4 green AND 2 black cardamom pods substitute 1/2 tsp ground cardamom total.
For the 2" cinnamon stick substitute 1/2 tsp ground cinnamon total.
For the 4 whole cloves, substitute 1/8 tsp ground clove.