Decades ago we visited the Lake Palace hotel in Udaipur and it lived up to every expectation… I could imagine myself a maharani looking serenely out over the lake and into the misty, mountainous, distance.

This dish is a rich white dish to match the gleaming whiteness of the hotel where it’s served (this recipe is inspired by one published by the chef Ramesh Dogra) – the chicken is enveloped in cream, milk, yoghurt and nuts.

Serve with Basmati rice and spinach.


Recipe for Indian creamy chicken with almonds, cashews, coriander and cinnamon


For six


  • 1400g/3 lbs mini chicken fillets (or use chicken breasts but slice smaller)
  • 150g/5 oz butter
  • 10-20g/½-1 oz cinnamon sticks – a pack or jar (make sure it’s cinnamon, not cassia)
  • 1½ tsp cumin seeds
  • 24 green cardamom pods, crushed, husks removed – just use the seeds.
  • 3 banana shallots – peeled and finely chopped
  • 4 fat cloves of garlic, peeled and crushed with 2 tsp smoked salt
  • 2 tsp ground fresh ginger
  • 100g/¾cup ground almonds
  • 3 tbsp yoghurt
  • 480ml/2 cups of milk – you might need more – Joanne, please make a note!
  • 2 tbsp double cream
  • 150g/5 oz cashew nuts, roughly chopped and dry fried
  • Small bunch of coriander, chopped


  1. Poach the chicken, covered in foil, gently in the milk for about five minutes.
  2. Heat the butter in a wok and add the cinnamon, cumin seeds and cardamom seeds – fry until the cumin seeds begin to crackle.
  3. Add the shallot, and fry gently another five minutes. Add the ginger and the garlic. Fry another couple of minutes.
  4. Add the yoghurt, cream, and the poached chicken with all its liquid.
  5. Serve, garnished with coriander and cashews.