Start by adding the contents of the cardamom pods, Fennel, Cumin and Coriander seeds as well as Cinnamon stick to a dry pan, heat until they start to smoke constantly turning then remove to a grinder and grind into a powder then set aside. Heat a knob of butter in a large saucepan then add the cashew nuts and stir fry for 2 – 3minutes until they are golden brown, then remove to a bowl and leave to cool. Continue by peeling and roughly chopping the ginger and adding this to a mixer along with the washed chillies (stalks removed), water and spice powder then add the turmeric and powdered fenugreek along with a pinch of salt. Blend until you have a fine paste.

Now prepare the chicken breasts by removing any fat or sinew then slicing across into the breast without going all the way through (about half way is good). Place the breasts on a plate and add a couple of dessert spoons of the spice sauce and spread over all the breasts with a spoon, then cover and leave to marinade. Continue by taking the saucepan you heated the cashews with and placing on a medium heat, add the spice mix and simmer for 1 minute, then add the tomatoes and coconut milk and stir thoroughly so you have a sauce and bring to a simmer, then cook stirring occasionally for 30 minutes. In the meantime, take the cashews and blend these to a fine powder then set aside for later.

When you are 10 minutes from done, heat a griddle with one dessert spoon of vegetable oil and when you are 9 minutes, 30 seconds from finishing add the chicken breasts and cook on a medium to high heat for 4 minutes. Then turn the breasts and cook for another 4 minutes. Remove the breasts to serving plates, add rice and then add the cashew powder to the sauce along with the juice of half a lemon, stir thoroughly and add a few serving spoons full over the chicken.