1
Grind the whole spices (use only 1 tsp of the cumin seeds) and add to the turmeric. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge).

2
Heat the oil or ghee in a large pan – it must be very hot. Add the remaining cumin seeds. Once they begin to crackle, add your chicken (it will spit everywhere so take care) and turn in the fat to brown it. Turn the heat down and add the chillies and pepper. Stir fry until the pepper starts to soften.

3
Add the brown stuff. Simmer for 20 minutes until the chicken is cooked through. Just before serving, stir in the garam masala and chopped fresh coriander.