Step 1

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

Step 2

Preheat grill. 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 seeds, coriander seeds, cinnamon, cardamom pod and fenugreek seeds into mixing bowl and roast 2 min/120°C/speed 1. Allow to cool in mixing bowl for 1 minute, then mill 1 min/speed 10. Transfer into a bowl and set aside. Do not clean mixing bowl.

Step 5

Place ghee, onion, ginger paste, garlic paste, salt, chillies (optional) and half of the fresh coriander into mixing bowl and chop 3 sec/speed 7.

Step 6

Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1, without measuring cup.

Step 7

Add reserved spices, avoiding blades and cook 1 min/100°C/speed 1. Scrape down sides of mixing bowl with spatula.

Step 8

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

Step 9

Add 20 g of the butter and the remaining coriander and blend 30 sec/speed 4 -8, increasing speed gradually from speed 4 to speed 8.

Step 10

Add reserved marinated chicken and garam masala. Lightly stir with aid of spatula, then cook 5 min/90°C//speed  or until chicken is hot. Adjust seasoning as needed.

Step 11

Add cream and remaining 20 g butter. Lightly stir with aid of spatula, then cook 2 min/70°C//speed 1, until butter melts. Garnish with extra cashews and coriander leaves and serve with your choice of rice.