Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut any large chunks of fat off the chicken, then cut into bite sized pieces.

Peel the ginger with the side of a spoon, then use the An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to mince the ginger.

Peel the garlic and mince with the rasp.

Measure out all other ingredients for the marinade, and combine with the chicken in a large bowl, cover and refrigerate for at least an hour, preferably overnight.

Pick the cilantro leaves from the stems. Measure out the ingredients for the sauce.

Place the large pan over medium high heat and add the oil, once the oil is hot add the chicken in batches and sear for 3 – 4 minutes per side, or until a golden brown colour develops. Once seared, remove from the pan and set aside.

Add the butter to the pan, and once melted add the onions. Cook for 3 minutes or until translucent, then add the garlic and ginger and cook until fragrant. Add the garam masala, cumin, turmeric, coriander, and Kashmiri chili (if using), and stir in.

Add the tomato, By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to medium, and allow to simmer for 10 – 15 minutes to develop the flavours.

Stir in the cream and sugar, then add the chicken and any resting juices, cook for a further 8 – 10 minutes, until the chicken is cooked through. If the sauce gets too thick, add water as necessary to thin it out.

Serve over rice or with some warm naan!