Instructions: In a mixing bowl, blend the tomato paste, yougurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar. Heat the oil in a kahari.

Lower the heat slightly and pour the spice mixture. Bring to the boil and cook for 2 minutes, stirring occasionally. Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly.

Continue cooking for 5-7 minutes, or until the chicken is tender. Finally, add the fresh chillies, cilantro and cream, and cook for a further 2 min until the chicken is cooked through.

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