1. In a large bowl, place the Garlic, Garam Masala, Coriander, Ginger, Chilli Powder, Cumin Seeds, Salt, Cardamom Pods and Peppercorns and blend together. Add yoghurt and tomato puree and stir to combine. Add the chicken pieces to this mixture and stir to coat well. Leave to marinade - if possible overnight in the fridge, otherwise for 30-60 minutes minimum.

2. Heat butter & oil in Kukri (or a frying pan / wok)

3. Add onions and fry till golden. Remove from pan.

4. Add chicken. Continue moving until all cooked. Return the onion to the pan.

5. Add the water and bay leaves and leave to simmer for 45 minutes, stirring every 5 minutes

6. Turn the heat off, stir through the cream and leave for 5 minutes.

7. Serve with rice and garnish with chopped fresh coriander and chopped green chillies.

Note: Indian Yoghurt is better if you can get it, but normal plain yoghurt will work. Do NOT try and use. Chicken can be cut into bite-sized pieces before marinading if desired.

If you want to make more gravy to serve with the dish, simply add a tin of puree tomato at step 5.