Mix the Kashmiri chilli, turmeric, salt and chaat Masala with the diced chicken. Leave to marinate for a few hours or overnight in the fridge.

Heat 2 tbsp of oil in a pan, when hot add the sliced onions and fry stirring often until brown and crispy. Remove from the oil with a slotted spoon and put on kitchen paper on a plate to remove excess oil.

In the same pan the onions were fried in, heat the oil and when hot add the fenugreek and fennel seeds. Fry until sizzling and aromatic.

Add the diced onions and salt. Cook on a moderate heat until golden brown.

Add the garlic and ginger paste and fry for a minute

Add the green pepper, coriander stalks and chillies. Fry for a couple minutes.

Take the pan off the heat and pour the mixture into a bowl to cool.

Once cool, blitz the cooked onion mixture to a smooth paste.

Heat the oil or ghee in a pan. Once hot add the mustard seeds. Cook until they start to sizzle and pop.

Add the garlic and ginger paste, cook, stirring for around 40 seconds.

Add the onion paste and cook for 1 minute

Add the turmeric, paprika and madras powder.

Cook gently, stirring for around 40 seconds. Add a splash of water if the spices start to stick.

Add the chicken and marinade to the pan and stir to coat in the spice mixture.

Once the chicken is pretty much sealed add the water.

Bring to a simmer and add the honey and mustard. Stir in and bring back to a simmer. Cook gently with a lid on for approximately 15 minutes. If it’s looking a little dry add a small amount of water.

Add the cream and dried fenugreek to the pan, bring back to a simmer and continue to cook for 10 – 15 minutes with the lid off or until the chicken is fully cooked through.

Check for seasoning and sprinkle over the fresh, chopped coriander