Combine spice blend with the yoghurt, add the lemon juice and the chicken and stir well.

Set aside. Finely chop half of the cashews and save the remaining to garnish.

Fry onion in the butter and oil until softened, add the chicken and marinade, tomato paste, chopped cashews, water. Cook for a few minutes, lower the heat and simmer for 12 minutes.

Stir in the cream and sunset for a further 10 minutes.

Garnish with cashews and serve with rice.