Ingredients
Method
1.Dry-fry garam masala and chilli in small frying pan, stirring, until fragrant.
2.Blend or process chilli mixture with garlic, ginger, juice, paste, half of the nuts and half of the buttermilk until smooth. Combine nut mixture, remaining buttermilk and chicken in large bowl, cover; refrigerate 3 hours or overnight.
3.Melt butter in large saucepan; cook onion, cinnamon and cardamom, stirring, until onion browns. Add undrained chicken mixture; cook, uncovered, 10 minutes, stirring occasionally.
4.Add undrained tomatoes and stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, about 35 minutes or until chicken is cooked through and mixture thickens slightly. Remove from heat; discard cinnamon. Stir in extra buttermilk.
5.Meanwhile make onion and sultana pilaf. Melt butter in medium saucepan; cook onion and seeds, stirring, until onion browns lightly. Add rice; cook, stirring, 1 minute. Stir in stock and sultanas; bring to a boil. Reduce heat; simmer, covered tightly, about 25 minutes or until rice is just tender and liquid has been absorbed. Remove from heat; fluff rice with fork. Stand, covered, for 5 minutes.
6.Coarsely chop remaining nuts.
7.Serve chicken with pilaf, topped with chopped nuts and coriander.
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