Dice the onions and finely slice the garlic.

In a large pan, heat half the butter and 30ml oil and add the onions and garlic. Cook until they’re light golden.

Now go in with all of the kashmiri chilli, ground coriander and salt and cook for another 2 mins.

Add the tomatoes, cashew nuts and 50ml water and bring to a boil. Cover and let it simmer for 30 mins.

Blend with a stick blender until smooth and saucy.

Gently toast kasuri methi (fenugreek leaves) in a pan for about 3 mins until fragrant.

Crush in a pestle and mortar and add to the curry base along with the cinnamon, cardamom and honey.

Add the cream and butter and shred in the leftover chicken. Cook for a further 5 mins.

Serve with rice or naan bread and garnish with another drizzle of cream and a pinch of methi.