Heat the oil in a heavy-bottomed pan or handi over medium heat until it’s hot but not smoking.

Add the ginger and garlic paste to the hot oil and sauté for about 1 minute, stirring constantly, until fragrant and lightly golden.

Add the boneless chicken pieces to the pan. Cook on medium-high heat, stirring occasionally, until the chicken changes colour from pink to white and starts to firm up — about 5 to 7 minutes. Do not overcook at this stage.

Add the pureed onion to the pan. Stir well and cook for 4 to 5 minutes over medium heat, until the onion softens and starts to lose its raw smell. The mixture should thicken slightly.

Add the pureed tomatoes next. Cook for another 4 to 5 minutes, stirring occasionally, until the tomatoes reduce and the oil begins to separate slightly from the gravy.

Add all the spices to the pan. Stir thoroughly and cook the masala for 3 to 4 minutes, allowing the spices to release their aromas and blend well with the base.

Lower the heat to medium-low and add the yoghurt. Stir continuously to avoid curdling and cook for 4 to 5 minutes until the gravy thickens and you see the oil separating clearly from the masala.

Add the double cream and mix gently. Cook for 3 to 4 minutes on low heat to incorporate the cream into the gravy, making it rich and smooth.

Finally, garnish the handi with dried fenugreek (kasuri methi), and bullet chillies. Give a gentle stir and remove from heat.