Marinate the Chicken: In a medium bowl, combine all the marinade ingredients: Greek yoghurt, lemon juice, ginger, garlic, turmeric, garam masala, cumin, Kashmiri chilli powder, and salt. Add the chicken pieces and stir until every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for a more intense flavour.

Cook the Chicken: Heat 1 tbsp of oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once hot, add the chicken pieces in a single layer. You may need to do this in two batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is cooked through and has some lovely charred, browned spots. I find that getting a good char on the chicken adds a brilliant smoky depth. Remove the chicken from the pan and set aside.

Start the Sauce Base: In the same pan, add the remaining 1 tbsp of oil. Reduce the heat to medium and add the finely chopped onion. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and just starting to turn golden at the edges.

Add Aromatics and Spices: Add the ginger and garlic to the pan and cook for another minute until fragrant, making sure they don't burn. Stir in the ground cumin, ground coriander, and garam masala. Cook for 30 seconds, stirring constantly, until the spices release their aroma.

Create the Tomato Base: Pour in the tinned tomatoes, add the tomato purée, and the sugar. Season with a good pinch of salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes. The sauce should thicken and you may see a little oil separating at the edges – this is a good sign!

Combine and Simmer: Return the cooked chicken tikka pieces (and any resting juices) to the pan with the sauce. Stir everything together gently. Pour in the double cream and stir until combined.

Final Touches: Take the kasuri methi and rub it between your palms over the pan to crush it as it falls into the curry. This awakens its flavour. Stir it in and let the curry simmer gently for a final 5 minutes, uncovered, to allow the flavours to meld together beautifully. Do not let it boil rapidly once the cream is added.

Serve: Taste the sauce and adjust seasoning if needed. Garnish with plenty of freshly chopped coriander and serve immediately with your favourite accompaniments. This is a much better alternative to some other dinners like my Grilled Salmon With Lemon Butter Sauce Recipe when you're craving something rich and spicy.