Butter chicken

Combine the garam masala, ginger paste, garlic paste, Greek yogurt, Kashmiri chilli powder, dried fenugreek leaves, dry green mango powder, turmeric, salt and lemon juice in a bowl.

Add mustard oil a little at a time and mix into a thick, fairly dry paste that will cling to the chicken.

Add the 4 chicken thighs and coat thoroughly. Cover and refrigerate for 4–5 hours.

Chop or slice the half red onion. Roughly chop the 4–5 garlic cloves and thumb-sized piece of ginger, then cut the tomato into large dice.

Melt some butter in a pan over medium-low heat. Add the cumin seeds, cardamom, bay leaves and cinnamon, and fry gently until fragrant.

Add the onion, garlic and ginger and stir-fry briefly. Stir in enough turmeric and Kashmiri chilli powder to colour the mixture.

Add the tomato and a generous handful of cashews. Pour in enough water to simmer the mixture for about 15 minutes, until everything has softened and most of the water has reduced.

Just before the pan runs dry, stir in the 2 tablespoons of cream and 30 g butter, letting the butter melt completely.

Remove the bay leaves and cinnamon. Let the mixture cool slightly, then blend into a smooth sauce and set aside.

Put the marinated chicken directly into a hot pan and sear in batches until the surface has deep colour and charred patches. Alternatively, roast it until it develops the same colour.

Take the chicken out when it is about half cooked, then move straight on to finishing it in the sauce.

Return the blended tomato and cashew sauce to the pan. Add the chicken and any juices collected on its plate.

Add water a little at a time to adjust the consistency. Simmer gently, turning the chicken occasionally, until it is fully cooked through and the sauce is thick enough to coat it.

Spoon onto a serving plate, drizzle with a little light cream and scatter with fresh coriander.