Preheat oven to 200°F C

Rub the chicken all over with salt, pepper, garam masala and a little oil

Place chicken in roasting tray and roast for 40 - 60 mins until crispy and cooked

Heat the seasoned oil over a medium-high heat and add the temper ingredients

Cook the spices for a minute to release the flavour into the oil

Add the chopped onion with a pinch of salt and increase the heat.

Stir and cook the onions until soft and starting to colour

Add the garlic ginger paste and cook on high heat until water is evaporated. Approx 30 secs

Add the powdered spices, sugar and salt and cook for 1-2 mins

https://cookpad.wasmer.app/us/recipes/364128-mix-powder

Add the stock and cook for 5 minutes

Make the cashew cream by blending together the coconut milk and cashew nuts

Stir the cashew cream into the sauce

Add the roasted chicken, reduce to desirrd consistency and cook gently for 5 minutes

Stir in the double cream, cook for another minute

Check and adjust seasoning if necessary

Sprinkle over the coriander and garam masala

Turn off heat and allow to cool for a couple of minutes before serving with pilau rice / naan / paratha