Step 1

Preheat oven to 200°C. Place a bowl onto mixing bowl lid and weigh chicken into it. Set bowl aside.

Step 2

Place paprika, garam masala, lemon juice, garlic, ginger, coriander, yoghurt and salt into mixing bowl, then mix 5 sec/speed 7. Transfer to bowl with chicken and mix to combine.

Step 3

Place marinated chicken in a baking dish (30 x 20 cm) and bake for 25 minutes (200°C). Meanwhile, continue with recipe. Clean and dry mixing bowl.

Step 4

Place oil, onion and garlic into mixing bowl, then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 5

Add cardamom and sauté 5 min/120°C/speed 1.

Step 6

Add tomatoes, cinnamon, garam masala, sweet paprika, lemon juice, cream, almonds, sugar, salt and water, then start Kettle /100°C. Then start Blend /15 sec.

Step 7

Add pasta and cook time indicated on packet/100°C//speed 1. Divide pasta between serving bowls, top with chicken and garnish with fresh coriander and lemon wedges (optional). Serve immediately.