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For the chicken:

3 chicken breasts (510g)

½ tsp turmeric powder (for marination)

1 tsp red chilli powder (for marination)

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For the blended curry paste:

3 red onions, sliced

3 tomatoes, chopped

5 green chillies, chopped

⅓ cup (35g) cashews

3 tbsp avocado oil

1 tbsp cumin seeds

12 whole garlic cloves

1 tbsp ginger paste

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For the spices in the curry paste:

1 bay leaf, removed before blending

½ tsp ground cardamom or 3 green pods

½ tsp ground cinnamon

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For the tadka (tempering)

3 tbsp avocado oil

1 tbsp cumin seeds

1 tomato, finely chopped

1 tsp red chilli powder

½ tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 onion, cut into petals

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To finish:

2 tsp garam masala

1.5 tsp salt (to taste)

½ tbsp sugar

1 tbsp kasoori methi

½ cup heavy cream, freeze any unused

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1. Heat oil, add cumin seeds, garlic cloves, and ginger paste.

2. Add sliced onions, cook until soft. Add tomatoes, green chillies, cashews, ½ cup water, and whole spices.

3. Cook 15 minutes until tomatoes are soft. Remove bay leaf and cinnamon, then blend to a smooth curry.

4. In the same pan, heat oil, add chicken with turmeric and chilli powder. Cook until done, then remove.

5. Heat oil, add cumin seeds and 1 tbsp ginger-garlic paste.Add chopped tomato, cook until soft.

6. Add spice powders with a splash of water.Toss in onion petals, sauté lightly (keep them crunchy).

7. Pour in the blended curry.Add garam masala, salt, sugar, kasoori methi, and cream.

8. Simmer 15 minutes, adding hot water gradually until the gravy is silky, rich, and the same consistency as a good North Indian restaurant curry (thick enough to coat a spoon, but still pourable).

9. Add cooked chicken, mix well. Add food colouring if using.

10. Serve hot with naan or rice.