To make the ginger and garlic paste, blitz the ginger and garlic with the water in a processor.   Make small cuts all over the chicken pieces to help the marinade penetrate.  Mix all marinade ingredients in a deep ovenproof dish. Smear chicken with marinade, cover and refrigerate for 10 minutes. Preheat oven to 220C/425F/Gas 7. Cook the chicken for 13-15 minutes. You may need to turn the pieces after eight to 10 minutes to ensure they colour evenly. The chicken does not need to be completely cooked at this point as it will continue to cook in the sauce.  Cut the chicken into smaller pieces. Strain off the juices through a fine sieve and set aside. For the sauce, place the tomatoes in a pan with 125ml water along with the crushed ginger, garlic, cardamom, cloves and bay leaf and simmer for about 10 minutes over medium heat until the tomatoes have disintegrated. Pick out the larger spices, then blend with a hand-held blender and pass it through a sieve for a smooth purée. Return the puree to a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and the roasting juices. Then add 200-250ml water and simmer for three to five minutes until the sauce turns glossy and water is absorbed.  Whisk in the butter, a couple of pieces at a time, and simmer for six to eight minutes, until the chicken is cooked through. Add the chopped ginger, green chillies and cream and simmer for a minute or two taking care that the sauce does not split. Stir in the salt, fenugreek and garam masala, then check the seasoning and add the sugar. Serve with naan bread or pilau rice. GARAM MASALA Dry roast all ingredients until fragrant and blitz together in a coffee grinder or spice blender.     Visit Our Shop

  Heat the oil and butter in a pan.   Add the onion, garlic, ginger and chili and cook gently over low heat till the onion is soft.   Add the pumpkin flesh and cook for a minute or two more.    Pour over the stock and bring to bubbling.   Cover and simmer till the pumpkin flesh is soft.   Blitz smooth in a food processor, then return to a clean pan to reheat.   Add a little extra stock to correct the consistency if it’s too thick.   Season with salt and freshly ground black pepper.   Stir in the coconut milk before serving.   Relax and enjoy a wonderful pumpkin soup!   If you enjoy this recipe why not check out some of our other soup recipes here.   Visit Our Shop