Bangladeshi chicken roast

Grind shahi jeera, white peppercorns, mace, green cardamoms, cinnamon stick and a nutmeg (cracked first in a mortar and pestle) to a fine powder; keep 2 teaspoons and store the rest airtight in the fridge.

Blend ginger, garlic, a little onion, cashews and raisins (soaked in hot water about two hours), yogurt, tomato sauce and coriander powder to a fine paste.

Season the chicken with salt, red chili powder and lemon juice; set aside.

Heat oil (or ghee and oil) in a wide pan; add sliced onions before the oil gets too hot and stir over medium-high heat a few minutes.

When the onions soften and start to colour, reduce to medium-low and stir frequently until golden brown; lift onto a paper towel before they get dark and spread out to crisp.

In the remaining oil, lay the chicken in a single layer and sear over medium-high heat until lightly browned on both sides, partially covering if it splatters; take out.

Add dry bay leaves, cinnamon stick and green cardamoms to the oil; when fragrant add the blended paste and stir over medium heat.

Add red chilli powder and optional sugar; fry the paste until oil releases at the edges.

Return the chicken, add the fried onions (saving some for garnish), a cup of warm water and salt; stir well.

Add a cup of warm milk; cover on low heat about 15 minutes.

Uncover, add 2 teaspoons of the spice blend, cover again on low heat until the chicken is tender, stirring now and then so the cashew gravy does not stick and adding a little water if too thick.

Finish with a very little kewra water at the end; garnish with the saved fried onions and serve with rice, pulao or naan.