baked indian chicken

Ingredients

• FOR THE SAUCE:
• 2 tablespoons tomato paste
• 1 tablespoon dijon mustard
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8-1/4 teaspoon cayenne pepper
• 1 cup heavy whipping cream
• 1 can chickpeas, rinsed
• FOR THE CHICKEN:
• 4 - boneless, skinless chicken breast halves (about 1 1/4 pounds)
• Some - salt and pepper
• 4 tablespoons olive oil, extra virgin
• 1-inch - cinnamon stick
• 6 - cardamom pods
• 6 - whole cloves
• 1 medium onion, in fine half rings
• 1-inch - piece fresh ginger, peeled, then sliced with potato peeler, then cut in fine strips
• 1-3 - fresh hot green chilies, cut diagonally into fine strips (don't remove seeds) or if you want mild/easy: 1 can diced green chilies (like for mexican food)
• 1/2 teaspoon mustard seed
• 1 clove garlic, pressed