Step 1

Place cumin seeds and fennel seeds into mixing bowl and dry roast 2 min/120°C/speed 1 , without measuring cup. Allow to cool slightly then insert measuring cup and mill 1 min/speed 10. Transfer into a bowl and set aside.

Step 2

Place garlic, ginger and onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 3

Add butter and olive oil and sauté 3 min/120°C/speed 1.

Step 4

Add tomatoes, cashews and water and blend 1 min/speed 8.

Step 5

Add chicken pieces, cream, chilli powder (optional), garam masala, ground turmeric, salt and reserved cumin and fennel mixture and cook 20 min/90°C//speed 1. Stir the chicken with spatula to ensure even cooking, then further cook for 5 min/90°C//speed 1 or until chicken is cooked through. Transfer into serving bowls and serve warm.