Heat the oven to 200°C. Rub the spices into the chicken, try and get some under the skin as well. Heat a griddle or skillet over a high heat then sear the chicken on both sides until the skin is brown and crisped. Cook for 45 minutes to an hour until juices run clear.
To Make the Mushroom Rice
Heat the oil over a medium heat and add the cardamom pods, cinnamon sticks, cloves and bay leaves and cook for a minute. Add the onion, fry for five minutes then add the garlic and mushrooms and fry for another 10 minutes.
Add the rice and a sprinkling of salt and stir to coat the rice in the oil. Add the water and bring to the boil, stir in the saffron and cook for 15-20 minutes until the rice is tender. Serve topped with a sprinkling of flaked almonds.
To Make the Jalfrezi Sauce
Heat 2 tablespoon of oil in a pan and add the cumin seeds, chilli and garlic and fry until browned. Add the tomatoes, a little salt and turmeric and cook until the tomatoes break down. Add the onion and pepper and cook until softened. Stir through the garam masala.