Tomato chicken curry

Heat oil over medium-high heat; once hot, lower the heat and add bay leaves, cinnamon stick and green cardamoms, stirring a few seconds until fragrant.

Add thinly sliced onions and salt and stir on medium heat until soft and pale; do not brown them, which would dull the red colour.

Add grated garlic and ginger and stir a minute or two.

Add the bone-in chicken in a single layer and leave on high heat about 2 minutes to sear.

Stir on medium-high until the released water dries up and the chicken looks well fried, scraping up the brown bits.

Add a little turmeric, Kashmiri red chili powder and coriander powder, with a splash of water to stop them burning and to deglaze.

Add sugar, to caramelize for colour and balance the tomatoes' acidity.

Add the tomato puree and stir on medium heat a few minutes until well fried; fresh tomatoes need frying until their liquid dries out and they look pulpy.

Add salt, coarsely crushed black pepper and about 3 cups of water.

Crush in kasuri methi and add Shahi Garam Masala.

Cover on low heat about an hour, stirring from time to time; stop sooner if the chicken starts falling off the bone.

Taste and adjust seasoning; remove the bay leaves.

Stir in about 2 tbsp heavy cream and cover a minute or two.

Finish with roughly chopped coriander leaves; serve with rice, roti or naan.