To make cafreal masala, place cumin seeds, black peppercorns, cloves and cinnamon stick in a small frying pan over low heat.

Fry, stirring, for 2-3 minutes or until lightly browned. Remove from heat. Cool completely.

Place cooked spices in a food processor. Process to fine powder. Add garlic, ginger, green chilies, ground turmeric, tamarind, vinegar and coriander (cilantro) leaves. Season with salt. Process to a smooth paste.

Reserve 1 tablespoon of masala for the sauce

Coat chicken in the masala. Marinate, covered, in the refrigerator for at least an hour or overnight.

When ready to bake, preheat oven to 220C or 425F.

Place chicken in a baking tray lined with baking paper in a single layer.

Bake for 20-25 minutes, or until cooked through. A meat thermometer placed in the thickest part of the breast should register 165 F. Cooking times may vary depending on the thickness of the chicken.

Remove from oven. Cover with aluminum foil. Let it rest for at least 5 minutes before slicing.

To make the sauce, place masala and stock in a saucepan over medium heat. Stir to combine. Bring to a boil. Simmer for 3-4 minutes.

Serve chicken cafreal with the sauce (optional), potato wedges, and poee bread (for traditional meal) or naan.