Sautée onion and garlic until brown
Add chicken, let the legs fry a little on medium heat for a couple minutes on each side
Add the passata and chicken cubes. Add a little water if needed. ( if it starts to get stuck to bottom).
Place lid, and let it cook for 5 min.
In a separate container, add masala, flour, salt and sugar to milk. Stir until flour is dissolved.
Add mix to chicken, stir, bring to boil and let it cook for 10 min.
Open to see if it’s very thick, the sauce should be a nice creamy consistency if it’s too thick, add a little more milk.
Add creme and butter, let it cook until done.
(Keep checking to see if it doesn’t absorb or dry up because milk can burn quickly )
Add the carrots and the peas 4 minutes before removing from heat
Serve with rice (or garlic naan)
Add a bunch of chopped fresh coriander once removed from heat
Enjoy!