To be blended with a food processor and sauté with cooking oil
Heat the oil and butter in a pan, sauté the onions and cardamom for 1 minute.
Add the blended paste, bell pepper, cream, yoghurt, tomato puree and diced tomato. Bring the mixture to a boil and season with salt and pepper.
Pour the mixture into a casserole with the chicken.
Mix well and leave the casserole to bake in the oven for 45 minutes (100°C, Slow cook) or until you achieve your desired texture.
Chef’s tip: Instead of cooking the chicken over the hob, baking it gives a very tender texture due to the slower cooking process in the oven.
When the chicken is ready, garnish with cilantro and serve with basmati rice and naan bread.