Marinate the chicken

• Cut the chicken breast into pieces and mix with the grated garlic and ginger.
• Season with the Kashmiri red chili powder, tandoori spice mix, garam masala, ground coriander, turmeric, lemon juice, salt and pepper.
• Let it sit for at least 20 minutes, then stir in the yogurt and marinate for at least 1 hour.

Sear the chicken

• Sear the marinated chicken in a hot pan until nicely colored and about 90% cooked through.
• Set the chicken aside.

Cook the gravy base

• Melt the ghee and cook down the diced red onion, minced garlic and ginger.
• Add the red chili powder, paprika, garam masala, ground coriander, curry powder, turmeric and tandoori spice mix.
• Add the bay leaves, passata, water, cinnamon stick and sugar, then cover and simmer.

Blend the gravy

• Transfer the gravy to a blender and blitz until it turns a nice orange color.
• Pour the gravy back into the pan.

Finish with butter and cream

• Add the butter to the gravy and whisk until evenly combined.
• Pour in the heavy cream and add the seared chicken.
• Simmer until the chicken is fully cooked through, then season with salt and pepper.

Garnish and serve

• Garnish with a drizzle of heavy cream and dried herbs.
• Serve hot, ideally with rice or naan.