Step 2

Add the cloves, cardamom, tamarind paste, coconut milk, water, sugar and a good pinch of salt. Turn the heat up and bring to a boil, then lower to medium-low and simmer for 10 minutes, stirring now and then, until the sauce reduces slightly. Taste and adjust the seasoning.

Step 3

Put the shallots, ginger, dried chillies, garlic, turmeric, cumin, coriander and fennel in a blender and blend to a smooth paste. Add a tablespoon of water at a time if the blades need help getting going.

Step 4

Allow the marinade/sauce to cool completely, then pour it over the chicken pieces. Cover and marinate in the refrigerator overnight, or for up to two days.

Step 5

Preheat the oven to 425°F (220°C).

Step 6

Remove the chicken from the marinade. Spoon the remaining marinade onto a greased or foil-lined baking sheet. Lay the chicken pieces on top of the sauce, ensuring the sauce is covered and not exposed (to prevent burning). Spread any remaining marinade over the chicken.

Step 7

Roast for 35–45 minutes, or until the internal temperature of the thickest part of the chicken reaches at least 175°F (80°C).

Step 8

Let the chicken rest for 5 minutes. Brush with some of the rendered oils from the pan. Serve with the sauce over steamed rice or coconut rice.