1

Dice the onions and finely slice the garlic.

2

In a large pan, heat half the butter and 30ml oil and add the onions and garlic. Cook until they’re light golden.

3

Now go in with all of the kashmiri chilli, ground coriander and salt and cook for another 2 mins.

4

Add the tomatoes, cashew nuts and 50ml water and bring to a boil. Cover and let it simmer for 30 mins.

5

Blend with a stick blender until smooth and saucy.

6

Gently toast kasuri methi (fenugreek leaves) in a pan for about 3 mins until fragrant.

7

Crush in a pestle and mortar and add to the curry base along with the cinnamon, cardamom and honey.

8

Add the cream and butter and shred in the leftover chicken. Cook for a further 5 mins.

9

Serve with rice or naan bread and garnish with another drizzle of cream and a pinch of methi.