Place the chicken in a medium bowl. Mix in lime juice, paprika, chili powder and black pepper grinding (step 1), then leave to marinate for at least 15 minutes, preferably a little longer.
In a big non-stick wok or sauté pan, heat 1 tbsp of oil. Tip the cinnamon stick, cardamom pods, whole chili and cumin seeds, and briefly stir-fry just to color and release their fragrance (step 2). Add the onion, garlic and ginger and fry over medium-high heat for 3-4 minutes until the onion begins to turn brown. Add the remaining oil, then drop into the chicken and stir-fry for 2-3 minutes or until it no longer feels raw. Mix together the turmeric, cumin, ground coriander and garam masala. Tip