How to make it… 1. Heat the ghee in a pan. Add Spice Mix 1 and fry for 15 seconds. to test if ghee is hot enough put in one cumin seed. It should sizzle immediately). 2. Add the onions and fry until they are golden brown. 3. Add the ginger, garlic, Spice Mix 2 and salt, stir well and cook for 2 minutes. 4. Add in the chicken and cook until all the pieces are white. This should take about 3–4 minutes. 5. Add in the tomatoes and cook for 8 minutes. 6. Add in the yoghurt, cream and most of the fresh coriander (keep a small bit for the garnish), stir well and cook for 2-3 minutes. Ensure that the chicken is cooked through. 7. Serve, garnished with the remainder of the fresh coriander. • Recipe by Kedar Chandra, chef at Pakbo restaurant in Flic en Flac, Mauritius.