Instructions: Mix all the marinade ingredients and drop the chicken in.

Coat evenly and reserve for 30 minutes.

Heat the oil in a heavy pan and add the caraway seeds and bay leaf.

Stir a few times.

Then add the onion and fry until golden stirring to prevent it from sticking.

Add the tomato puree and blend well.

Add the chicken and garam masala pouder and fry until the chicken is brown.

Poul in a little water cover and cook on a low heat until the chicken is tender.

Keep checking the dish while it is cooking if the curry dries keep adding a little water.

Move the chicken pieces to one side of the pan and beat the egg into the sauce with a fork so that it cooks in tiny shreds.

Stir in the cream and the cashew nuts simmer for a minute and take off the heat.

Sprinkle with coriander and serve hot with naan and a green salad.

Serves 4

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