Special occasions cry out for a unique main course, and of course, special Elephant Atta chapatti flour to create those all-important extra soft and fluffy chapattis. This particular dish has a rich flavour and a delicious nutty sauce that marries perfectly with the chapatti

450g chicken breast cut into small 2cm cubes

Method For The Spicy Guacamole

1. Add the ingredients for the achari marinade to a blender and mix for 30 seconds until smooth. Add the marinade to the cubed chicken and allow mixture to marinate for approximately 15-20 minutes.

2. For the sauce, place the shallots into an electric blender and process until smooth. Add the tomato puree, cashew nuts, garlic ginger, garam masala, lemon juice, turmeric, salt and yogurt to the shallot paste and mix together until smooth.

3. In a heavy bottomed pan, or karahi, heat the oil until hot. Sear the marinated chicken pieces until they are sealed. Alternatively, the chicken can be flash grilled for 15 minutes (tikka style). Set aside the chicken pieces in a bowl, and save any remaining marinade.

4. Heat some more oil on a high heat for the sauce and pour in the cashew nut sauce mixture together with any remaining marinade from the chicken. Turn down to a medium heat and cook the sauce mixture for 3-4 minutes.

5. Add the seared/grilled chicken cubes, and half the fresh coriander. Ensure that the chicken is thoroughly coated in the sauce and continue to stir-fry for about a minute.

6. Pour in half the water and bring back to simmer slowly. Cover the pan and cook over a low heat for roughly 10 minutes. Check the consistency of the sauce halfway through the cooking-time. If it is thicker than desired, add the remaining water and replace the lid.

7. After the cooking, chicken should be succulent. Check that it’s cooked through and that the sauce is lovely and thick.

8.Garnish with the remaining coriander and serve with special Elephant Atta’s Chakki Gold chapattis.