Directions

• Cut the chicken into chunks, and put in a bowl with the yoghurt. Coat all the pieces well and cover and chill for 30 minutes at least (ideally 2-6 hours). Heat the oil in a large pan, add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft, stirring occasionally.Once the onions are softened stir in the crushed caramom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch out the end of the cloves and stir them in too, throw away the sticks. Cook the spices for 5 minutes stirrng constantly. Stir in the flour, saffron, sugar and salt then slowly pour in the water, strring constantly. Bring to a gently simmer, cover and cook for 10 minutes. take it off the heat and remove the bay leaf then whizz the mixture in a jug with the stick blender as smooth as possible. Take the chicken out of the yoghurt and add to the sauce mixture along with the cream and cook for about 10 minutes or so or until the chicken pieces are cooked through. Adjust the seasoning.