Combine the chicken, yoghurt and salt and pepper in a bowl and chill in the fridge for 1-2 hours.
Heat the oil in a non-stick deep pan and add the onions, garlic and ginger. Cover on a low heat for 15 minutes until very soft – stirring occasionally so they don’t stick
Add the cardamom, cumin, coriander, turmeric, chilli powder and bay leaf.
Constantly stirring – cook off the mixture for 3-5 minutes
Stir in the flour, saffron, sugar and some salt and then pour in the stock. Bring to a gently simmer and cover for 10 minutes.
Remove from the heat and whiz with a blender
Return the mixture to the heat and add the squash and simmer for 20 minutes.
Add the chicken and yoghurt mix and cook for about ten minutes until the chicken is cooked through. The chicken will take different amount of time to cook depending on how big the pieces are so check a piece after 8 minutes and if it is still pink then return it to the heat.
Season to taste, top with toasted almonds and serve with vegetable saffron rice (gotta get in those 5 a day!)