Warm the oil in a large pan over medium heat until it begins to shimmer.

Drop in the black peppercorns, cinnamon stick, bay leaf, cardamom and garlic paste, letting them sizzle gently so their aromas release.

Stir in the sliced onions and cook until they turn soft and lightly golden.

Add the chopped tomatoes and continue cooking until they break down and form a thick, softened base.

Sprinkle in the Kashmiri chilli, chilli powder, turmeric, salt, cumin powder and garam masala, allowing the mixture to cook until fragrant.

Pour in a small splash of water only to prevent the spices from catching, then continue cooking until the oil begins to separate.

Mix in the chicken pieces, coating them thoroughly in the spice base, and cook until they begin to firm up.

Add the cauliflower florets and fold them into the chicken and masala so everything is evenly combined.

Cover the pan and leave it to cook on medium heat until both the chicken and cauliflower are tender.

Finish by stirring through the bullet chilli and fresh coriander before serving.