Heat oil in a large flameproof casserole over high heat. Season chicken and cook, skin-side down, for 6 minutes or until golden, then turn and cook for a further 4 minutes or until sealed. Remove from pan and set aside.
Step 2
For the spice mix, combine all spices in the casserole. Add onion, garlic, ginger and butter, and reduce heat to low. Cook, stirring, for 5 minutes or until onion has softened. Add tandoori and tomato pastes, and cook for a further 1 minute, then add stock and tomato.
Step 3
Return chicken to pan, increase heat to high and bring to the boil. Reduce heat to medium-low and cook for 1 hour or until tender and sauce has reduced by half. Season, and stir in coconut cream.
Step 4
Combine yoghurt, dill and lemon juice in a bowl. Season.
Step 5
Serve curry with cucumber, chilli, dill yoghurt, roti, lime and coriander.