Lake Palace Indian creamy chicken with almonds, cashews, coriander and cinnamon

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, poppadoms, mango chutney, and spinach.


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

Serves 6


  • 1400g/3 lbs mini chicken fillets (or use chicken breasts but slice smaller)
  • 2 tsps Indian korma paste
  • 480ml/2 cups of milk – or more if it seems to need it
  • 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
  • 2 tsp ground fresh ginger
  • 4 fat cloves of garlic, peeled and crushed with 2 tsp smoked salt
  • 100g/¾cup ground almonds
  • 3 tbsp yoghurt
  • 2 tbsp double cream
  • 2 tbsps cornflour
  • Small bunch of coriander, chopped
  • 150g/5 oz cashew nuts, roughly chopped and dry fried
  • 1 tsp smoked salt and some freshly ground black pepper


  1. Poach the chicken, covered in foil, very gently in the milk for five to ten minutes. If the milk splits, don’t worry – the cornflour will sort that out at the end.
  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 most of the yoghurt, cream, and the poached chicken with all its liquid. Add two tbsps cornflour (dissolved in a little water in an egg cup) and mix in well. Warm through, allowing the mixture to thicken a little. Add the Indian korma paste.
  5. Taste, and adjust the seasoning.
  6. Serve, garnished with a dollop of the remaining yoghurt and the coriander and cashews.


indian creamy chicken with almonds

0 0 votes
Article Rating
Notify of

Newest Most Voted
Inline Feedbacks
View all comments

Related Posts

Food writer Frances Jones-Davies’ thoughts on how to make the best aubergine dip and why they often go wrong

One of the most enjoyable (maybe because it was the first) cook-alongs the Saucy Dressings team has organised over the lockdown was one delivered by…
Read More

Julia Child’s mousselines de poisson à la maréchale, unexpected starter of an unexpected year!

“We watched back-to-back episodes of Julia Child’s The French Chef, and on our first New Year’s Eve we made her delicate fish…
Read More

Aubergine adventures at a surprisingly good restaurant in Malaga

So we’d arrived in Malaga for a conference, but, feeling euphorically guilty, we decided to play truant and skive off for the evening for a…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts