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1
Preheat the oven to 180C/350F/.
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2
Put the tomato puree/paste in a bowl and mix with one tablespoon of water.
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3
Add all the remaining sauce ingredients, in the listed order, mixing as you go.
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4
Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
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5
Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
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6
When hot, add the cinnamon, cracked cardamom pods and cloves.
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7
After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
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8
Remove with a slotted spoon and place in a single layer in an ovenproof dish.
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9
Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.
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10
Remove with a slotted spoon and spread evenly over the chicken breasts.
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11
Add the remaining one tablespoon of oil to the frying pan, when hot add the mustard seeds.
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12
As soon as they pop - this will be just a few seconds - add the garlic and stir.
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13
When the garlic starts to brown, pour in the sauce.
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14
As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
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15
Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.
