Chicken with Cream from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Ingredients

• 6 tablespoons double cream
• 110 g/4 oz onions, peeled and finely chopped
• 175 g/6 oz tomato, peeled and finely chopped
• 4 tablespoons natural yogurt
• 1 teaspoon Garam masala
• 6–7 garlic cloves, peeled
• 2 1/2 cm/1 inch cube of fresh ginger, peeled and coarsely chopped
• 320 ml/11 fl oz water
• 6 tablespoons vegetable oil
• ½ teaspoon cayenne pepper
• ½ teaspoon ground turmeric
• 1 1/3 kg/3 lb chicken joints, skinned
• freshly ground black pepper
• 1½ teaspoons salt
• 1½ teaspoons ground coriander seeds
• 2 teaspoons ground cumin seeds