Reshmi chicken curry

Mix the chicken with ginger garlic paste, lemon or lime juice, black pepper, Kashmiri chilli powder, yogurt and salt.

Marinate at least half an hour, or overnight in the refrigerator; take it out of the fridge an hour before cooking.

Heat a tablespoon of oil over medium heat; stir the star anise petal, cardamoms, cloves and cinnamon stick a few seconds.

Add the sliced onions and stir over medium heat until just golden at the edges; turn everything out into a bowl and cool.

Blend the cooled onions and whole spices with a third of a cup of water and the soaked cashews to a silky smooth paste.

In the same pan over medium heat, heat a tablespoon of oil and a heaped tablespoon of ghee; add ginger garlic paste and stir.

Add the onion and cashew paste, rinsing the blender jar with a little water into the pan.

Add the marinated chicken, Kashmiri chili powder, ground coriander, cumin, garam masala and optional sugar.

Cover partially over medium heat 5 to 6 minutes, stirring often so the cashew does not catch; salt to taste.

When oil floats on top, add half a cup of thick coconut milk and half a cup of hot water.

Cover on low heat 15 minutes; taste and adjust the seasoning.

Add more Kashmiri chili powder if needed, kasuri methi, chopped coriander leaves and a few whole green chillies; add cream now if using it.

Add a teaspoon of ghee, cover on low heat 5 more minutes.

Finish with more coriander leaves; garnish with a drizzle of coconut milk, chili oil and chopped chilies. Serve with naan, roti, paratha, pulao, biryani or rice.