Step 1

Preheat oven to 200°C (180°C fan-forced).

Step 2

Process nuts, spices, garlic, ginger, paste, juice and ¼ cup of the buttermilk until smooth.

Step 3

Melt half the butter in large baking dish; cook chicken, in batches, until browned.

Step 4

Melt remaining butter in same dish; cook spice mixture, stirring, about 3 minutes or until fragrant. Stir in stock and remaining buttermilk; bring to the boil. Return chicken to dish.

Step 5

Roast, covered, 10 minutes. Uncover; roast about 10 minutes or until chicken is cooked through.

Step 6

Serve chicken sprinkled with coriander. Steamed rice is a great accompaniment for this meal.