3. Now put the chicken in a bowl. Add the cashewnut paste, 3 tsp of cream, red chilli powder, turmeric powder, salt to taste, fennel seeds and 3 tsp of cream to the chicken. Mix in the bowl of cream ...

Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the ...

Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes.