1-3 hot green chillies, cut at a diagonal into fine strips
1 clove garlic, finely chopped
2.5cm/1in piece fresh root ginger, peeled and cut into fine slices, then into fine strips
1 tbsp lemon juice
140g/5oz onions, cut into fine half-rings
1 tbsp Dijon mustard
cooked basmati rice, to serve
salt and freshly ground black pepper, to taste
6 cardamom pods, cracked open
¼ tsp chilli powder
5cm/2in piece cinnamon stick
6 cloves
1 tsp ground cumin
1 tsp garam masala
½ tsp black or yellow mustard seeds
½ tsp salt
2 tbsp tomato purée
4 tbsp vegetable oil
100ml/3½fl oz single cream
4 boned, skinned chicken breasts (weighing approximately 560g/1 lb 4oz in total)