Heat the oil and butter in a medium pot, brown the chicken pieces in portions and set aside.
Add the onions and sauté until soft and golden brown.
In a bowl, combine the yoghurt, water, tomato paste and sugar with all the spices. Add the chicken to this mixture and coat well.
Whisk the cream and corn flour together.
Add the chicken mixture to the onions, together with the cream and simmer for 15-20 minutes, stirring occasionally.
Add the chopped coriander and season to taste.
Serve with basmati rice and cucumber salad.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.