Making an Indian curry tonight. Recipe from August 2014 edition of Feast magazine.

First step is dry frying the spices

They smell amazing. Next, they get crushed with the mortar and pestle

Paneer marinating in the spice mix

The chicken is also marinating in a yogurt and tumeric mixture.

And the finished product!

Eating whilst I post this, and let me tell you – it is freaking delicious!