Ingredients

• 750 g boneless chicken thighs
• 1 tbsp lemon juice
• 1 tsp salt
• 2½ tsp Kashmiri red chilli powder
• 150 g thick plain yogurt (hung curd)
• 1½ tbsp ginger garlic paste
• 1 tsp garam masala
• 1 tbsp mustard oil
• 800 g ripe red tomatoes
• 20 g cashews
• 15 g fresh ginger
• 4 cloves garlic
• 1 green chilli
• 2 green cardamom pods
• 3 cloves
• 1 stick cinnamon
• 1 leaf Indian bay leaf
• 250 ml water
• 60 g unsalted butter
• 1 tsp Kashmiri red chilli powder
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 tsp sugar
• ½ tsp garam masala
• 120 ml fresh cream
• to taste salt

Method

1. 01
   Do the first marinade Rub the chicken pieces with the lemon juice, one teaspoon of salt and one teaspoon of Kashmiri chilli powder, then leave them to sit for twenty minutes.
2. 02
   Do the second marinade Mix the thick yogurt, ginger garlic paste, one and a half teaspoons of Kashmiri chilli powder, one teaspoon of garam masala and the mustard oil, coat the chicken well, cover, and refrigerate for at least two hours.
3. 03
   Char the chicken Heat the oven to two hundred and forty degrees Celsius, spread the chicken on a rack over a tray, and roast for about eighteen minutes, turning once, until cooked through with blackened edges.
4. 04
   Simmer the tomatoes While the chicken roasts, put the tomatoes, cashews, ginger, garlic, green chilli, cardamom, cloves, cinnamon, bay leaf and water in a pot, and simmer covered for twenty minutes until the tomatoes are completely soft.
5. 05
   Blend and strain Pick out the bay leaf and cinnamon, let the mixture cool slightly, blend it until very smooth, and press it through a sieve to remove the skins and seeds.
6. 06
   Cook the gravy Melt forty grams of butter in a heavy pan over medium heat, stir in one teaspoon of Kashmiri chilli powder for a few seconds, then pour in the tomato puree and simmer, partly covered, for ten minutes until it thickens and turns deep red.
7. 07
   Add the chicken Add the charred chicken and any juices from the tray to the gravy, season with salt, and simmer gently for eight minutes.
8. 08
   Finish with cream Crush the kasuri methi between your palms over the pan, then stir in the sugar, half a teaspoon of garam masala, the cream and the remaining twenty grams of butter, and heat gently for two minutes.
9. 09
   Rest and serve Take the pan off the heat, let the curry rest for five minutes, then serve with naan, roti or jeera rice.