Cut the chicken into bite size pieces and season with salt, black pepper power, coriander powder, garam masala powder, tumeric and the juice of half a lime and leave to marinate for 2 hours

Heat 1 Tbsp of ghee in the frying pan and fry the spices, the dried red chilly, cloves, peppercorns, cardamon pods and cinnamon stick.

Once fragrant add the ginger, garlic, onion and green chilly and fry till the onions start to soften.

Add in 1 full chopped tomato and cook down.

Add water, cover and cook for 10 minutes

Blend the entire mixture in the food processor to create the sauce for the dish.

In the same pan heat the 2nd tbsp of ghee and fry the chicken pieces for 2 minutes on each side

Add in the green pepper and deglaze with the blended sauce. Run the sauce through a sieve so as to remove any bits of unblended spices.

Season with salt and cover and cook for 5-7 minutes till the chicken is cooked through

Turn off the heat and finish with fresh cream and coriander

Serve.