Start by mixing the whole cloves, cardamons, corriander seeds, cumin seeds and black pepper together in a pestle and mortar and grinding them together softly.
Chop the garlic, chillies and ginger and mix together. Chop the onions and chop the chicken into chunks.
Heat the oil in a wok or heavy based pad, then add all the dry spices and cook for a few minutes to allow the flavours to infuse the oil, next add the onions, chillies, garlic and ginger and season well.
Add the chicken, stir well letting letting the chicken get fully coated with the spices. Pour a glass of wine in the pan to deglaze all the good bits!
Add the tomatoes, puree and season more if required, leave to simmer for 20mins until the chicken is cooked. When complete, add the garam masala, chopped corriander, stir and turn off the heat.
If the mixture gets to dry, simply add more wine or water to the dish.
Serve with boiled rice, chappati bread, sour cream and cold wine.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.