4 Green Cardamom Pods

2 Black Cardamom Pods

5 Gloves

2 Inch pieces of Cinnamon

2 tbsp Cumin Seeds

2 tbsp Coriander Seeds

2 Bay Leaves

4 Onions, mixed red & green

3 tbsp of rapeseed oil

1 bulb of minced Garlic

2 tbsp of minced fresh Ginger

5 Sliced Green Chillies, more if you like it hot

4 Fresh sweet large tomatoes

1 tsp of turmeric powered

1 tsp of Kashmiri Chilli

1 tsp of salt

3 to 4 cups of water

3 large chicken fillets – skins removed

4 chicken legs split into drumsticks & thighs, all skins removed

1 large bunch of fresh coriander

dry fry on medium heat until slightly golden in colour and you can smell the toasted spice mixture – Do not burn this

Leave to cool before grinding to the finest dust possible

Slowly fry the onions in the rapeseed oil until soft and golden- try not to burn, add a little water and place a lid over the pan, keep stirring occasionally.

When the onions are cooked add the garlic,ginger, turmeric & Kashmiri chilli power followed by the fresh green chilles. Cook for two minutes keep & stirring.

Add the fresh tomatoes, cook for 5 mins stirring occasionally

Add all the chicken pieces stir until the chicken is coated, the flesh turns white and is sealed.

Add all the spice mix, salt & stir to coat the chicken pieces

Add the water and cook slowly stirring occasionally until the chicken is cooked and you have the desired sauce consistency

Add the fresh coriander cook for a further 5 minutes