1Soak the cashews in warm water and set aside.

2Heat the ghee or vegetable oil in a heavy-bottomed pot over medium heat. Once hot, add the cloves, cardamom pods, and cinnamon stick. Stir-fry for 1 minute until they release a fragrant aroma.

3Add the frozen ginger cubes and frozen garlic cubes directly into the pan. Allow them to melt, frying off the raw smell. Cook for around 5 minutes here.

4Add the chilli flakes and fry together for another minute. Be sure to mix well. Adjust to your spice tolerance. You can always add more later if needed.

5Add the sliced onions and cook slowly, stirring often, until they turn deep golden brown (about 12–15 minutes). This step builds the base flavor of the curry. I tend to put the lid on the pan to keep the moisture in.

6Add the turmeric powder and red chilli powder. Stir the spices into the onion mixture and cook for another 1–2 minutes to toast them slightly.

7Pour in the chopped tomatoes and mix thoroughly. Cook on medium heat until the sauce thickens and you see oil separating from the sides of the pan (about 8–10 minutes).

8In a separate pan, add some more ghee or oil and fry the chicken pieces. You just want it to cook enough so it is still juicy and tender. Cooking for too long could make the texture feel rubbery

9Use an electric blender to blend together the onion-tomato paste and the cashews. You may want to add some water here for ease of blending.

10Pour the mixture back into the pan and add the chicken pieces and season lightly with salt. Stir well to coat the chicken in the spiced onion-tomato mixture.

11Lower the heat to medium-low. The sauce should be looking orangey-brown in colour.

12Add some water and cover the pan with a lid. Let it simmer for 10-15 minutes.

13Once the oil looks to be separated, stir in the garam masala and coriander powder. Taste and adjust salt as needed.

14Crush together some kasuri methi with your hands and add to the curry. Add the coriander leaves to garnish.