Heat the oil in a pan, then add the bay leaves, cardamom pods, cloves, and cinnamon stick. Cook these for 30-60 seconds, or until fragrant.

Thinly slice and add the onions to the pan with a touch of salt, then fry 3-5 minutes.

Crush the garlic and ginger in a mortar (or use frozen) and add them to the pan. Stir for 2 minutes, then cook the onions for 15 minutes with a lid on at a low heat. You want the onions extremely soft.

Chop the tomatoes in half and place them face down into the pan. Then with the lid on, cook on a low heat for 10 - 12 minutes.

Once the tomatoes have softened, remove the tomato skins with tongs and mash the onion and tomato mixture to a smoother consistency, you don't want this completely smooth.

Add the tomato puree, water, spices then stir, and cook on medium heat for 5 minutes or until you see the oil separate.

Cut the chicken into bite-size chunks and add it to the pan along with salt. Stir well, then cook for 2 minutes on high heat.

Put the lid on and cook on medium heat for 15 minutes, allowing the chicken to cook and release water.

Remove the lid and cook for 5 minutes or until the curry thickens and you see oil separation again.

Sprinkle in the garam masala and stir. Put the lid back on and continue simmering for a further 8 - 10 minutes.

Once done, remove the lid and increase the heat to high to start reducing the sauce to thicken the masala.

As the sauce reduces, add the double cream, kasuri methi and chopped fresh coriander. Stir and cook for a further few minutes until you’ve achieved a desired consistency.