Step 1: Pre-cook the Chicken

In a bowl, combine chicken thighs with a drizzle of oil, 1/2 tsp each of turmeric, chilli powder, cumin powder, and coriander powder, and 1 tsp of crushed garlic. Mix well to coat. Place in a baking tray, cover tightly with foil. Bake in a preheated oven at 180°C for 20-25 minutes until cooked through and tender. Remove the foil and reserve the chicken and its juices.

Step 2: Prepare the Tomato Paste

Halve 8 tomatoes. Place them face down in a pan with a little butter ghee and water. Cover and cook on a low heat until soft. Pull the skins off, let them cool, and blend them. Return the blended paste to the pan, add 1/2 tsp fenugreek leaf, 1 scant tsp chaat masala, and 1 tsp brown sugar. Cook until the acidity is gone and the paste tastes sweet. Set aside.

Step 3: Start the Curry

Heat 2 tbsp of spiced oil in a pan over a moderate flame. Add a good pinch of fenugreek leaves and let them sizzle for a few seconds.

Step 4: Sauté Aromatics

Add the finely chopped root ginger and cook for a moment. Then add the 8 grated garlic cloves and cook until the raw smell disappears, being careful not to burn it.

Step 5: Add Tomato Paste and Chillies

Add a heaped chef's spoon (about 2-3 tbsp) of the prepared tomato paste. Add the 2 dry red Kashmiri chillies. Cook for a minute, adding a splash of hot water if it starts to stick.

Step 6: Add Spices

Add 1/3 tsp turmeric powder, 1 scant tsp red Kashmiri chilli powder, 1 scant tsp coriander powder, 1/2 scant tsp cumin powder, and 1/3 tsp freshly ground black pepper. Stir and cook for about 30 seconds.

Step 7: Combine Ingredients

Add the pre-cooked chicken along with its juices. Stir to coat. Add a handful of fresh coriander and the 4 chopped green chillies. Mix well.

Step 8: Add Base Gravy and Coconut Cream

Add one heaped chef's spoon (approx. 30g) of the Indian base gravy. Stir it in. Add about 1.5 tbsp of full-fat coconut cream and mix. Add hot water as needed to achieve your desired consistency, which should be thick and luscious, not runny.

Step 9: Finish and Serve

Turn the heat down to low. Sprinkle in about 1/2 tsp of chaat masala and another handful of fresh coriander. Stir through until the oil begins to separate. Serve hot, garnished with more fresh coriander and julienned fresh ginger.

• Use chicken thigh for a more succulent and tasty result.

• Steaming the chicken in the oven with foil makes it incredibly moist and succulent.

• Keep the juices from the cooked chicken to add to the curry for extra flavor.

• Skim the spiced oil from the top of your base gravy and use it for cooking the curry to avoid adding extra oil.

• Cook the tomato paste until the acidity is gone and it tastes sweet for the best flavor.