By Keith Floyd
In this dish, chicken is cooked in a rich tomato gravy scented with fenugreek leaves and then further enriched with cream and honey.
Put the tomatoes, onions, the whole garlic cloves, the ginger, chiles, cardamoms, coriander, cinnamon, mace, and cloves in a large pan with a little water and cook on high heat for about 5 minutes. Cool, then put the lot into a food processor and whiz until you have a smooth, red sauce.
Heat a little vegetable oil in a skillet and cook the chopped garlic until it is just browning, then