Instructions: Marinate the chicken in the yoghurt and salt for 30 minutes.

Heat the sugar in a heavy pan until it browns.

Add half the oil and blend into the caramel.

Place the chicken in the pan and fry until well browned.

Meanwhile grind the nuts to a paste.

In a separate pan heat the remaining oil and sprinkle in the cumin seeds.

When they turn brown add the ginger and garlic pastes.

Stir a couple of times and add the onion.

Fry until golden.

Add the tomato puree and nut paste and simmer until the oil separates then add the powdered spices.

Add the fried chicken and cook until tender adding a little water to prevent burning.

Check the seasoning and serve hot garnished with the eggs and a swirl of cream.

Serves 4

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