Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  pounds        chicken pieces
   4      tablespoons   cooking oil
   1      teaspoon      cumin seeds
   1      large         onion -- finely chopped
   1      1/2 inch      cub  root ginger -- peeled and finely
                        -- chopped
   2      whole         dried red chillies -- up to 3
   2      2 inch long   cinnamon sticks -- broken up
   2                    black cardamoms -- split open the top
                        -- of each pod
   4                    whole         cloves
  10      whole         allspice seeds
     1/2  teaspoon      ground turmeric
   1      teaspoon      paprika
   5                    floz warm water
   1 1/4  teaspoons     salt or to taste
   2                    ripe tomatoes -- skinned and chopped
   2                    fresh green chillies -- whole
   1      tablespoon    ground almonds
   2      tablespoons   chopped coriander leaves

Preparation:

Cut each chicken piece - separate leg from thigh and cut each breast in two. Heat the oil over medium heat and fry the cumin seeds until they pop then add the onions, ginger, garlic and red chillies. Fry until the onions are soft but not brown, stirring frequently. Add the cinnamon, cardamom, cloves and allspice, stir and fry for 30 seconds. Stir in the turmeric and paprika and immediately follow with the chicken. Adjust heat to medium high and fry the chicken until it changes colour, 5-6 minutes, stirring frequently. Add the water and salt. Bring to the boil. Cover the pan and simmer until the chicken is tender, about 30 minutes. Add the tomatoes, green chillies and the ground almonds. Stir and mix well. Cover the pan and simmer for a further 6-8 minutes. Stir in half the coriander leaves and remove the pan from the heat. Transfer the chicken to a serving dish and garnish with the remaining coriander leaves.