| 1. |
Marinate the chicken in the lemon juice, spices and yoghurt overnight or for a few hours if time doesn't permit. Score the skin for extra flavour. |
| 2. |
Dice the onion and carrot and take the ends off the beans. Using a clip seal bag, crush the cashews and leave to the side. |
| 3. |
Heat the ghee on a high-medium heat and add onions and garlic once hot. When onions are soft, add the chicken pieces and cook for 5-10 minutes (until they begin turning white). |
| 4. |
Add the yoghurt mixture and tomato paste and fry off for a couple minutes before also adding the chicken stock, dissolved in warm water, and the rest of the water. |
| 5. |
Let simmer with the lid on a low heat for 20-30 minutes and keep checking and stirring. |
| 6. |
Once most of the water has evaporated and the dish is more condensed, and thick, add the beans and peas and leave for another 5-10 minutes with the lid on. |
| 7. |
Lastly, just before serving, add the cream and cashews and stir. Don't leave the dish on the stove for more than 10 minutes after this or the cashews will begin to soften and the cream may overcook. |
