To begin, make the gram flour roux by warming the flour with 20ml of the oil in a saucepan over a gentle heat. Mix and cook out a little, then set aside.

To marinate the chicken, add the ginger-garlic paste, yoghurt, ground spices and salt to a large bowl and mix well. Add the boneless chicken thighs, gram flour roux and remaining 10ml oil and mix well to combine. Transfer to a container and leave to marinate for a minimum of 4 hours in a fridge. Prefer overnight marinate.

To make the sauce, heat the oil in a large saucepan. Add the ginger-garlic paste and green chilli, sauté for a couple of minutes, then add the onions, cook till they translucent. Add chopped tomatoes, salt, chilli powder, cardamom powder, kasoori methi, cumin powder, turmeric and garam masala. Add half cup of water and simmer for 20 minutes, covered with a lid.

Preheat the oven to 200 degree C to gas mark 6. Allow the marinated chicken to come up to room temperature for roughly 30 minutes before grilling.

Place the chicken tikka on a wire cooking rack (with a drip tray below) and grill in the oven for 10–15 minutes. Turn on the grill and finish cooking the chicken tikka on the top shelf, turning occasionally until brown at the edges. Remove and set aside

To serve, heat the onion and tomato sauce in a pan and add the chicken and the honey.

Serve drizzled with cream and a garnish of fresh coriander. Enjoy with your choice of chapati, Rice or Naan bread.