Finely slice the onion
Chop the chicken into bite size pieces
Heat the oil in a large pan add the cinnamon stick and onion and gently cook for approx 10min.
Break off the outer husks of the cardamon pods and place all seeds into a mortar and crush with a pestle.
Add cumin, turmeric, chilli powder, garlic, coriander seeds and plenty of seasoning to the mortar
Grind to as fine a powder as you can.
Once the onions have become translucent, stir in the spice mix and tomato putée and cook for one - two minutes
Add chicken to the pan and fry for 8-10min until cooked through.
Reduce the heat and stir in the yogurt - add a little water if sauce is too thick.
Check the seasoning and add more if necc.
Garnish with flaked almonds, fresh coriander and optional chopped finger chillies