Marinate the Chicken: In a medium mixing bowl, combine the Greek yoghurt, ginger-garlic paste, garam masala, turmeric, Kashmiri chilli powder, salt, and lemon juice. Mix well. Add the chicken pieces and toss until they are thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Cook the Chicken: Heat 1 tablespoon of oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Remove the chicken from the marinade, shaking off any excess. Cook the chicken in batches for 3-4 minutes per side, until it's cooked through and has some lovely charred spots. Don't overcrowd the pan. Set the cooked chicken aside.

Start the Sauce Base: In the same pan, reduce the heat to medium and add the 2 tablespoons of butter. Once melted, add the chopped onion and sauté for 6-8 minutes, until soft and translucent. Add the ginger-garlic paste and cook for another minute until fragrant.

Build the Flavour: Stir in the Kashmiri chilli powder, ground coriander, and garam masala. Cook for 30 seconds, stirring constantly, to toast the spices. Pour in the tinned tomatoes and add the soaked cashew nuts. Season with salt and sugar/honey.

Simmer and Blend: Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes. The sauce will thicken and deepen in colour. Carefully transfer the hot mixture to a blender and blend until completely smooth. Be cautious when blending hot liquids.

Strain for Silkiness: This is my essential step for a perfect texture. Place a fine-mesh sieve over the pan and pour the blended sauce through it, using the back of a spoon to push it all through. This technique, also used in professional kitchens as explained by BBC Good Food, removes any remaining solids and ensures a velvety finish. Discard the pulp left in the sieve.

Finish the Sauce: Return the pan with the strained sauce to a low heat. Crush the kasuri methi between your palms to release its aroma and stir it into the sauce. Pour in the single cream and stir until fully combined. Let it warm through for 2 minutes, but do not let it boil. Taste and adjust seasoning if needed.

Combine and Serve: Add the cooked chicken pieces back into the pan with the creamy sauce. Stir to coat and let it simmer gently for 2-3 minutes, just to heat the chicken through and allow the flavours to meld. Garnish with fresh coriander and serve immediately.