Marinate the Chicken: In a medium mixing bowl, combine the yoghurt, grated ginger, crushed garlic, turmeric, garam masala, ground cumin, Kashmiri chilli powder, lemon juice, and salt. Mix thoroughly. Add the chicken chunks and ensure each piece is completely coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight for the best flavour.

Cook the Chicken Tikka: You can either grill or pan-fry the chicken. For grilling, thread the chicken onto skewers and grill under a high heat for 8-10 minutes, turning occasionally, until cooked through and nicely charred in places. Alternatively, heat a little oil in a large frying pan over a high heat and cook the chicken pieces in batches for 5-7 minutes, until golden brown and cooked through. Set the cooked chicken aside.

Start the Sauce Base: In the same large pan (or a clean one), heat the ghee or oil over a medium heat. Add the finely chopped onion and cook gently for 8-10 minutes, stirring occasionally, until it's soft, sweet, and starting to turn golden at the edges. Don't rush this step; it builds the foundation of your sauce.

Add Aromatics and Spices: Add the grated ginger and crushed garlic to the pan and cook for another minute until you can smell their fragrance. Then, stir in the ground coriander, ground cumin, and turmeric powder. Cook for 30 seconds, stirring constantly, to toast the spices and release their aromas.

Build the Tomato Base: Stir in the tomato purée and cook for a minute, then add the tinned chopped tomatoes, sugar, and a good pinch of salt. Bring to a simmer, then reduce the heat, cover, and let it cook gently for 12-15 minutes. You'll know it's ready when the sauce has thickened and you can see a little oil separating at the edges.

Create a Velvety Sauce (Optional): For a truly restaurant-style smooth sauce, carefully transfer the mixture to a blender or use an immersion blender directly in the pan to blitz it until it's completely smooth. I find this extra step is what gives the finished dish a professional, silky texture.

Combine and Finish: Return the smooth sauce to the pan and bring it back to a gentle simmer. Add the cooked chicken tikka pieces. Reduce the heat to low, then stir in the double cream. Crush the kasuri methi between your palms as you sprinkle it in – this releases its incredible aroma.

Final Touches: Let the curry simmer very gently for 5 minutes for the flavours to meld, but do not let it boil once the cream is in. Finally, stir in the last teaspoon of garam masala and the freshly chopped coriander. Check for seasoning and add more salt if needed. Serve immediately.