Start by cutting the chicken into cubes, if you are using chicken breasts from a whole chicken ensure you remove all the bones.

Add lemon juice, followed by salt, coriander powder, cumin powder, kashmiri chilli powder, ginger and garlic paste, mix everything and leave to marinate over night.

Next day, in a large pan heat up oil and add marinated chicken and leave to cook. Start pealing and roughly slice onions.

Once chicken has cooked remove from pan and place on a plate, in the same pan add 4 tbsp of butter and leave to melt on a low heat.

Once the butter has melted add the sliced onion, garlic ginger paste and salt, cover the saucepan and let the onions cook until soft, approximately 10 – 15 mins or until transparent.

In the meantime roughly chop 8 green chillies.

Once the onions look translucent and soft, add coriander powder, cumin powder, kashmiri chilli powder (adjust to taste), garam masala, dried fenugreek leaves (methi) and green chillies.

Mix the spices and fry for a couple of minutes and then cover to cook through for a few more minutes, we want the onions to be soft and cooked well.

Next add 1 can of chopped tomatoes and a splash of water to loosen the masala (if it feels dry to prevent it from burning). Cover and cook for 5 – 8 minutes till the tomatoes are cooked and soft.

Once the tomatoes look soft, transfer the masala to a heatproof jug or container that will be able to fit a handheld blender in. Blend the masala until it is completely smooth and there are no lumps, if you find this difficult add a little water to help/ If you don’t own a handheld blender, blend the masala in a standard blender.

Add the cooked chicken into the pan, then pour the pureed masala over it rinse out the container using a little water to get it all out. Cover the saucepan and bring to a gentle boil, this will help the chicken to cook through and the sauce to thicken to a smooth consistency. Gently boil for 10 minutes.

During the last 5 minutes of simmering you want to add 4 tbsp of double cream, you may add more if you want the sauce richer and creamier but remember, the more cream you add, the less vibrant the colour will be.

Once the chicken had softened add the coriander leave for garnish and serve.