Finely chop the onion and garlic.
Heat oil in a saucepan, add the onione, garlic and all the spices and fry for 1 minute, add onion paste and fry for 5 minutes.
Add chicken pieces and toss in the mixture and fry for 5 minutes Add the saffron water, double cream and ground almonds, bring to boil and simmer for 40 minutes.
Season to taste, scatter over coriander and serve with plain boiled rice.
Tips: This may look slightly curdled but when you give it a good stir, the sauce will then look smoother. The chicken is left on the bone as it adds flavour.
If sauce looks too thin, leave the lid off and boil rapidly for a few mintes. If sauce looks too thick, loosen it with a bit of boiled water.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.