Instructions: Cube chicken.

Mix in a large bowl with the lemon juice and leave for 10 minutes.

Meanwhile combine the marinade spies with the yoghurt then mix into the chicken.

Cover the bowl and place it in a fridge for maximum 24 hours to marinate.

After that pre heat oven to 160C/325F/Gas 3. Place the chicken pieces on an oven tray ensuring they are well covered with the marinade paste (use it all) and bake for 20 minutes.

During this baking make a paste of the ground spices then heat the oil and fry the whole spices for 2 minutes then add in the paste stir frying until ready (qv spice paste).

Add the onion garlic and ginger frying 2 minutes then add the tomato (fresh puree and sauce) simmering for 5 more minutes.

Add the cream almond and fresh coriander and when hot the chicken pieces if possible straight from the oven with any liquid.

Mix well and ensure it is hot (and the chicken is cooked).

The sauce should be of a good consistency not too thin nor too thick (add a little water if it is).

Garnish with flaked almonds and fresh coriander.

Can be reheated and frozen.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.