24 hours ahead of cooking
Marinade 1kg of boneless, skinless chicken breast, diced into 1-inch pieces with: 1 teaspoon fresh lemon juice, 1 small garlic clove, mashed into a paste, 1-inch piece ginger, peeled and mashed into a paste, 1 tablespoon vegetable oil, 1 tablespoon mustard oil and a chef’s pinch of salt.
18 hours ahead of cooking
Take the marinaded chicken and marinade again with: 2 tablespoons mustard oil, 2 tablespoons tikka paste, 2 tablespoons yogurt, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons ground fenugreek, 1 1/2 teaspoons fresh lemon juice, 1 1/2 teaspoons garam masala, 1 1/2 teaspoons kosher salt
Grill or griddle the chicken so it gets nice and charred – set aside.
Then heat 50 grams unsalted butter in a large pan over medium heat. Add 1 teaspoon green cardamom pods, 1 teaspoon black peppercorns, 1 teaspoon whole cloves, and 1 cinnamon stick. Cook until fragrant, 1 to 2 minutes.
Next add the 1 tablespoon garlic paste, 1 tablespoon ginger paste, and 4 slices green chillies. Cook for 2 minutes more, then stir in 400 grams tomato purée, 1 tablespoon chilli powder, 1 tsp garam masala, 1/2 teaspoon dried fenugreek, a good pinch of salt, and 250 ml water. Bring to a boil, then reduce the heat to maintain a simmer and cook for 10 minutes.
Finally, stir in 2 tablespoons honey along with the chicken. Simmer 5 minutes longer, then stir in 250ml double cream, a good handful of cashews and/or almonds and cook for a couple of minutes to thicken.
Serve alongside rice and naan