1 tsp each of the following whole dried seeds:
coriander, fennel, black pepper, mustard, pimento (allspice),
6 whole cloves
6 - 12 cardamom pods
cumin, turmeric, red paprika, rock salt
1 tsp each
ground cayenne pepper
1/2tsp coarse ground nutmeg
1 clove garlic
1 medium brown onion
1 - 2 fresh limes
1 tbsp plain flour
1 cup chicken stock
1 sweet potato
1 cup cooked lentils
1/2 cup raisins
2 - 3 tomatoes
Start the butter melting in a saucepan big enough to comfortably hold all the ingredients. Split cardamom pods lengthways, add them, the cloves, rock salt, and all the dried seeds to the butter, cut a thin (1/2cm) wedge of lime and add that, and increase the heat until the spices start to pop.
Chop the onion into strips lengthways and then cut the strips in half, add to the pan, reduce heat a little. Rough chop the garlic, add that as well.
While the onions and garlic brown slightly, cut the chicken into 2cm cubes, add the chicken and the remaining ground spices and stir occasionally, allowing the chicken to brown slightly.
Now add the plain flour, stir well, and add the chicken stock and two cups of water. Add the juice of the remaining limes (more or less according to taste) bring to a fast simmer and keep simmering for around 20 - 30 minutes.
Peel and cut the sweet potato into 2cm thick slices and quarter them, keep under water. Dice up the tomatoes, discard the seeds and liquid if desired. At around 20 minutes, drain and add the sweet potato, lentils, tomatoes, and raisins, bring back to a simmer until the sweet potato is cooked through. You may want to add a bit of water so as to barely cover the ingredients, and season with salt to taste, at this stage.
Serve with pilaf rice or plain basmati, and side dishes as desired.
None, really - it's not all that pretendy, it's actually just a fairly standard Indian spice mix and as such, will only taste good if your spices are fresh - you can vary things a fair bit to suit your tastes. But damn, it tastes good!