2 Tbl tomato puree
1 Tbl Dijon mustard
1 tsp ground cumin
1 tsp garam masala
1 Tbl lemon juice
1/2 tsp salt
1/4 tsp chili powder
8 fl oz heavy cream
6 chicken supremes (or boneless skin on chicken breasts)
freshly ground pepper
4 Tbl oil
2 inch cinnamon stick
6 cardamom pods
6 whole cloves
5 oz onions cut into fine half rings
1 inch piece fresh ginger cut into fine strings
Pre-heat oven to 350° F
Put the tomato puree in a bowl. add 1 Tbl of water and mix. Add all the remaining sauce ingredients in the listed order, mixing as you go.
Spread out the chicken pieces and salt and pepper generously on both sides.
Put the 3 Tbl of oil in a non-stick frying pan, and set over high heat. When hot, put in the cinnamon, cardamom pods and cloves. Ten seconds later, add the chicken pieces in a single layer and brown them lightly on both sides. Remove with a slotted spoon and place in an ovenproof dish in a single layer. Put the onions, ginger and green chillies into the oil that remains. Stir and fry them until they are light brown in colour. Remove with a slotted spoon and spread evenly over the chicken.
Add the last Tbl of oil to the frying pan and let it heat. Add the mustard seeds. As soon as they start to pop, add the garlic. Stir, and as soon as it starts to brown, pour in the sauce. Once the sauce heats up and starts bubbling, our it over the chicken, without displacing the onion mixture. Bake for 25 minutes. Serve immediately.