Always a favourite way to introduce kids (or wimpy adults) to Indian cuisine. Whip this tasty creation up faster than it takes to drive and park at the local take-away.
Combine spice blend, yoghurt, lemon juice and chicken well to marinate.
Saute onion in a little oil in pressure cooker over medium heat.
Add chicken with marinade, paste, half the cashews, water and cream. Close and lock lid and bring to pressure (when red indicator pops up) over high heat. Agitate the pan occasionally to prevent sticking. Once at pressure, lower heat to med-low. Cook for 8 minutes.
Quick release of pressure by placing under a running tap of cool water.
Serve with Basmati rice and garnish with remaining cashews.
Halve the quantities is cooking in the 4L pressure cooker.