Method

1. Marinate chicken pieces in Fernleaf yoghurt and lemon, anywhere from 2-3 hours to overnight.
2. Heat oil in a large saucepan over medium heat. Cook the shallots, onion, ginger, and garlic until onions are translucent.
3. Stir in Anchor butter, lemon juice, spices, and bay leaf. Cook for 1 minute, stirring continuously.
4. Add tomato pureed, Fernleaf yogurt, and Anchor Cooking Cream. Cook on high for about 2 minutes, continue stirring.
5. Reduce heat to low and simmer for 10 minutes. Add salt and pepper, remove from heat, and set aside.
6. Heat oil in a heavy skillet over medium heat. Cook the chicken until lightly browned on all sides, about 10 minutes.
7. Season chicken with garam masala. Add a generous spoonful of sauce to the chicken; simmer until the liquids have reduced and chicken is cooked all the way through. Add the rest of the sauce to the chicken.
8. Mix ground cashews and water, then stir into sauce. Cook 10 minutes or until the sauce has thickened.