Step 1

Combine chicken, spice mix and yoghurt and mix well.  Marinade overnight if possible.

Step 2

For sauce, puree the onions and garlic (or chop finely).  Melt butter in a heavy saucepan and sauté onions and garlic over low heat for 5 minutes.  Stir in spice mix for one minute, then add chutney, tomato paste, sugar and ketchup.  Stir until well combined, then add almonds, coconut milk and salt.  Slowly bring to a simmer, stirring, to create sauce.  Simmer for 5 minutes, then either cool completely to refrigerate or freeze, or continue with chicken.

Step 3

Heat a griddle pan (or bbq) to high and char chicken pieces for 1-2 minutes each side.  This is just to seal the chicken, not cook it.  Do not overcrowd the pan, and when both sides are lightly browned, add the chicken to the sauce.

Step 4

Cook over low heat for 15-20 minutes until chicken is very tender.  Do not allow to boil, or the chicken will be too tough.  Alternatively, place a lid on casserole and cook in a low (130C) oven for 35-40 minutes.  Slow cooker 45 mins – 1 hour.

Step 5

Serve with rice and poppadoms, or for a feast, serve with our Saag Paneer and Aloo Gobi.