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1
Blend the marinade spices and coat the chicken, (optional pepper, onion and tomato) for at least half an hour.
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2
Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and cumin seeds.
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3
Once fragrant add onions and cook gently for about 20 minutes until golden brown.
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4
Add salt to taste then add the turmeric, minced ginger and garlic.
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5
Pound the cumin and coriander seeds and stir into the pan with the chilli powder.
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6
Add a splash of water to stop the spices from burning.
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7
Blitz the fresh tomatoes to a puree.
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8
Blend the cashew nuts to a powder then stir into the tomatoes to make a paste.
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9
Add this nut and tomato paste to the sauce with a little water and leave to cook for 10 minutes (add more water to loosen if required).
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10
Place the marinated chicken and vegetables onto an oven tray and pour the mustard oil over them.
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11
Cook on 180oC for about 15-25 minutes until the chicken pieces are a little charred around the edges.
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12
Once cooked place cooked chicken (and veg if using) into the sauce and stir.
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13
Leave this to cook for about 5-10 minutes.
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14
Add fenugreek powder, pour in a little cream, stir and remove from the heat.
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15
Throw in the coriander to serve.
