Crumble the stock cube into boiling hot water and mix thoroughly to prepare stock.
Heat oil in a sauté pan, add the Rajah cumin seeds and green chilli and sizzle for 30 seconds.
Add coarse Rajah black pepper, onions and garlic and cook for about 12-15 minutes until the onions are golden and caramelised.
Mix in the ginger and garlic pastes together and cook for 2 minutes before adding the tomatoes and tomato purée.
Add the Rajah turmeric, Rajah red chilli, salt and Rajah black pepper powder and cook the masala sauce for about 10-12 minutes until it begins to change colour and sizzle.
Add the chicken pieces and stock and cook for 5 minutes. Tip: Add a splash of water to prevent it from sticking or drying at any stage.
Add the potatoes and carrots and cook for 6 minutes until they begin to soften.
Add the mushrooms and cook for another 2 minutes.
Add the Rajah garam masala, coriander and water and simmer for 8-10 minutes on a medium to high heat.
The soup shall start to thicken and once it becomes somewhat gravy like boil for an extra 4-5 minutes and take off from the heat.
Serve with a few slices of buttered French baguette.