Chop the chicken into bite-sized pieces. Combine all the marinade ingredients in a large bowl. Add the chicken pieces and toss, ensuring they are well coated in the marinade. Cover and chill for 1-2 hrs, or overnight for best results.

Once marinated, grill or air fry the chicken on the highest setting for 10-15 mins until charred in places. Don’t worry if the chicken hasn’t cooked through fully – it will be simmered in the curry later. Set aside.

Meanwhile, finely chop the onion and chop the coriander. Set aside.

Heat the oil in a large pan over a medium heat and add the chopped onion. Cook for 5-6 mins until they start to brown slightly. Add the ginger and garlic pastes and cook for 2-3 mins until fragrant. Stir in the chopped tomatoes and tomato purée, then cook until the mixture thickens and the oil starts to separate from the sauce.

Add the ground coriander, garam masala, kasoori methi, chilli powder and 1 tsp salt to the tomato mixture. Cook for 2 mins. Lower the heat and stir in the peanut butter until fully incorporated. Pour in the cream, mixing well to create a smooth, creamy sauce. Let the curry simmer for 10 mins, adding a splash of water if it gets too thick.

Return the cooked chicken to the pan, stirring to coat it in the sauce. Simmer for 6-8 mins to ensure the chicken is heated through.

Top with chopped coriander and a drizzle of cream or butter, just before serving.