Step 1

Place a bowl onto mixing bowl lid and weigh chicken and lemon juice into it. Toss to combine, then rub salt over chicken. Place bowl back onto mixing bowl lid and weigh yoghurt and Tandoori paste into it, then rub the marinade into the chicken. Cover with plastic wrap and place in the fridge to marinate for a minimum of 20 minutes or overnight.

Step 2

Preheat grill to high. Line a baking tray (30 x 40 cm) with aluminium foil, then grease with oil and set aside.

Step 3

Place chicken onto prepared tray and grill for 8 minutes, turning every 3-4 minutes, until chicken is cooked through and edges are slightly blackened. Set aside to cool slightly.

Step 4

Place cumin, coriander seeds, cinnamon, cardamom and fenugreek into mixing bowl and roast 3 min/120°C/speed 1. Allow to cool in mixing bowl for 1 minute, then mill 1 min/speed 10. Pour into a bowl and set aside.

Step 5

Without cleaning mixing bowl, place ghee and onion into mixing bowl and start High Temp. .

Step 6

Avoiding the blades, add reserved milled spices, the ginger, garlic, salt and chillies (optional) and cook 2 min/120°C/speed 2. Scrape down sides of mixing bowl with spatula.

Step 7

Add tomatoes, water and cashews and cook 7 min/100°C/speed , placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 8

Add fresh coriander and 20 g of the butter and start Blend /1 min.

Step 9

Add reserved grilled chicken and garam masala, lightly stir with spatula, then cook 3 min/120°C//speed 1.

Step 10

Add cream and remaining 20 g butter, lightly stir with spatula, then cook 1 min/90°C//speed 1, until butter melts. Garnish with extra cashews and coriander leaves and serve with rice or bread of choice.