Step 1: Prepare the Onion Base

Boil 600g of onions in water until they are soft. Drain the onions but reserve 500ml of the boiling water (this will be your onion water). Blend the boiled onions into a smooth puree.

Step 2: Create the Cashew Paste

In a pestle and mortar, grind the 20g of cashew nuts. Add a small splash of water and continue to grind until you have a smooth paste.

Step 3: Toast the Whole Spices

Place a large pot on medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and star anise. Dry roast for about 1 minute, stirring constantly, until they become fragrant and slightly change color. Do not add any oil at this stage.

Step 4: Infuse Oil and Sauté Garlic

Pour the 100ml of olive oil into the pot with the toasted spices. Allow it to heat for about 30-60 seconds until you hear a slight hiss. Add the minced garlic and fry for another 30 seconds to infuse the oil.

Step 5: Cook the Onion Base

Add the blended onion puree to the pot. Mix well, cover with a lid, and cook for 10 minutes, stirring occasionally.

Step 6: Form the Spice Paste

After 10 minutes, turn the heat down. Add the curry powder, Kashmiri chilli powder, and garam masala. Stir continuously to form a thick paste, cooking for 1-2 minutes until the oil begins to separate. Add a splash of onion water if it becomes too thick.

Step 7: Add Tomato Puree

Add the 4 tablespoons of tomato puree to the pot. Mix well and cook for another minute.

Step 8: Cook the Chicken

Add the 800g of chicken thighs to the pot. Stir well to ensure all the chicken is thoroughly coated in the masala paste.

Step 9: Simmer the Curry

Pour in the 500ml of reserved onion water and stir everything together. Bring the curry to a simmer, then cover with a lid and cook for 10 minutes.

Step 10: Final Seasoning

After 10 minutes, add the freshly ground black pepper, salt, and the kasuri methi (crushed between your palms to release its aroma). Stir these final seasonings into the curry.

Step 11: Add Cashew Paste and Thicken

Stir in the prepared cashew paste. Leave the lid off and continue to simmer for the final 10 minutes, allowing the sauce to reduce and thicken to your desired consistency.

Step 12: Finish with Cream and Garnish

Turn off the heat and let the curry cool for a minute. Stir in the tablespoon of double cream. Garnish with freshly chopped coriander and serve.

• Use freshly ground black pepper for a chunkier texture and more intense flavor.

• Chicken thighs are recommended as they are forgiving, hold their moisture, and don't dry out during cooking.

• Boiling the onions before blending removes their bitter, sulfuric taste, resulting in a sweeter curry base.

• Allow the curry to cool slightly before adding the cream to prevent it from splitting.

• If you don't have a mix powder, a mild Madras curry powder can be used as a substitute.

• The chicken thighs can be chopped into smaller pieces or kept whole as desired.