In a bowl, combine grated garlic, ginger, Kashmiri chilli powder, turmeric, garam masala, salt, yoghurt, and lemon juice. Mix well with the chicken and marinate for at least 4 hours, but no more than 12.

Wipe off excess marinade, reserving it for the sauce. Heat ghee in a pan until shimmering. Sear the chicken on medium-high heat until browned and cooked through (internal temp ~60°C at thickest point). Set aside. Add 1 tbsp butter to the hot pan and let it burn slightly for a smoky, tandoor-like flavour. Pour over the chicken.

In the same pan, add more butter and chopped onions. Cook over medium heat until translucent, stirring to deglaze. If needed, add a splash of water to prevent burning.

Add grated garlic and ginger. Cook briefly until fragrant. Stir in cumin, coriander, smoked paprika, and garam masala. Toast the spices for 30 seconds.

Stir in tomato purée and cook for 1–2 minutes to remove harshness. Deglaze with a small splash of water, scraping up all the fond.

Add tinned tomatoes and lower heat. Simmer with lid on for 15–20 minutes, stirring occasionally, until the sauce is thick and deep in colour.

Taste and season with salt. Stir in the reserved marinade and then the double cream. Reduce heat to below 85°C to prevent splitting. Add dried fenugreek leaves if using.

Add the chicken and burnt butter back into the sauce. Simmer gently until the chicken is heated through.

Garnish with chopped coriander or parsley. Serve with naan, roti, or basmati rice.