Serves 4
Preparation: 10 mins | Cooking: 30 mins

Ingredients:
1 Kg chicken breasts, cubed
½ cup (125mL) natural yoghurt
1 tbsp lemon juice
2 tsp Spencers grated garlic
2 tsp Spencers chopped ginger
2 tsp Spencers garam masala
1 tsp Spencers chilli powder
1 tsp Spencers ground turmeric
1 tsp Spencers ground cumin
60g butter
1 tbsp peanut oil
1 onion, chopped
1 tsp Spencers ground cardamom
1 Spencers cinnamon stick
1 Spencers bay leaf
2 tsp Spencers ground paprika
150g cashew nuts, roasted
425g can tomato puree
150mL chicken stock
1 cup (250mL) thickened cream
Coriander leaves, to serve
Steamed Spencers Basmati rice, to serve

1. Combine chicken breasts with yoghurt, lemon juice, garlic, ginger, garam masala, chilli, turmeric and cumin in a large mixing bowl making sure chicken is well coated. Cover and refrigerate for at least 8 hours, preferably overnight.
2. Place half the cashew nuts in a food processor and process to a fine powder.
3. Heat the butter and oil in a large fry pan and add onion, cardamom, cinnamon stick and bay leaf. Fry for 3 minutes or until onion is soft.
4. Add cashew nut powder, tomato puree and chicken stock. Simmer for 15 minutes, stirring occasionally.
5. Stir in thickened cream and simmer for a further 10 minutes.
6. Serve with basmati rice and scatter extra cashew nuts and coriander on top.