• 1.5kg boneless, skinless chicken thighs, each cut into 4 pieces
• Juice of 2 limes
• 1½ Tbsp sea-salt flakes
• 6 cloves
• 10 peppercorns
• 2 cinnamon sticks
• 2 bay leaves
• 80g almonds
• ½ tsp ground cardamom
• 3 Tbsp ground coriander
• 2½ Tbsp curry powder
• 1½ cups plain yoghurt
• 4 Tbsp vegetable oil
• 2 brown onions, finely sliced
• 6cm piece ginger, finely chopped
• 10 cloves garlic, finely chopped
• 410g can tomato puree
• 2 Tbsp tomato paste
• 2L chicken stock
• 3 red bullet chillies, split (optional)
• 3 Tbsp butter (optional)
• Coriander leaves, to serve
• Naan bread, to serve
• Steamed basmati rice, to serve
Put chicken, lime juice and salt in a large glass or ceramic bowl. Cover and set aside to marinate.
Heat a large frying pan over a medium heat and cook cloves, peppercorns, cinnamon, bay leaves and almonds for 1 minute or until they darken slightly. Set aside to cool. Stir in cardamom, ground coriander and curry powder.
Use a spice grinder, or blender, to grind to a coarse powder.
Combine yoghurt and ½ of the spice mixture in a bowl. Stir into chicken mixture.
Heat oil in a large heavy-based, deep saucepan over a medium heat. Add onion, ginger, garlic and remaining spice mixture. Cook, stirring, for 2-3 minutes or until golden brown.
Add chicken mixture, tomato puree, tomato paste, stock and chilli, if using, to pan. Bring to the boil, then reduce heat to low and simmer for 45 minutes or until chicken is tender and sauce is reduced by half.
Meanwhile, melt butter, if using, in a small saucepan over a medium heat. Cook until browned and pour over chicken.
Spoon into serving bowls and top with coriander leaves. Serve with naan bread and basmati rice.