Step 1

Sear the chicken in the oil on a high heat in batches. Set aside.

Step 2

Lower the heat and gently fry the onion until softened. Add a bit more oil if needed.

Step 3

Spoon in the paste and fry for 3 minutes to release the aromas and flavours of the spice mixture.

Step 4

Place the chicken and its juices back in the sauce then add the yogurt.

Step 5

Simmer on a low heat for 10 minutes then add the cream and sugar.

Step 6

Let it bubble for another 5 minutes then serve immediately.