Atul Kochhar adds his signature to this dish: a rich, spicy curry that has become one of Britain's favourite meals.

Ingredients

35-50g chicken thighs, trimmed of fat

For the marinade
8g chilli powder
20ml yoghurt
3g garam masala
3ml mustard oil
½ tsp lime juice
½ tsp coriander powder
Butter, to taste
5g besan (chickpea flour) roux - cook equal parts butter and flour in a saucepan, stirring until thick and slightly golden

For the sauce
5g red chilli powder
10g coriander powder
½ tsp garam masala
½ tsp tumeric
½g dried fenugreek leaves
1 sprig fresh coriander
1½ onion, diced
Ginger and garlic paste
1 tomato, chopped

Method

• Add the chicken pieces to the marinade mix and leave in the fridge to marinade for 3 to 4 hours, then place in an oven dish and cook at 200°C/gas mark 7, for 15mins and set aside.

• For the sauce, add 5ml oil to a pan and add the following ground and mixed spices:cinnamon, cardamom, cloves, bay leaf - about 6 grams in total.

• Add the onion and half a teaspoon of ginger and garlic paste. Once browned add the tomato and the remaining spices (chilli and coriander powder, garam masala, tumeric and fenugreek).

• Cook until you see the fat leaving the sides of the dish, then adding the single cream - about 10ml, season well and then add the chicken to the sauce. Cook until well thick and rich and finish with the chopped fresh coriander.