Start the base: Place your large frying pan or skillet over a medium-high heat and add the ghee or butter. As it melts and begins to sizzle, you'll hear a gentle, promising hiss. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it turns translucent and begins to take on a pale golden colour at the edges.

Bloom the spices: Reduce the heat to medium and add the minced garlic and grated ginger. Stir for about 30 seconds until the kitchen fills with a fragrant, warm aroma. Immediately add the garam masala, cumin, turmeric, and chilli powder. Stir constantly for 20 seconds — the spices will darken slightly and release an even deeper, toasted scent. This blooming step is where the magic lives.

Sear the chicken: Add the chicken pieces to the pan in a single layer. Let them cook undisturbed for 2 minutes until you see the underside turn a lovely golden-brown. The sound should shift from a gentle simmer to a lively, active sizzle. Stir and cook for another 2-3 minutes until the chicken is sealed on all sides but not yet cooked through.

Build the sauce: Pour in the crushed tomatoes and add the tomato purée, sugar, and a generous pinch of salt. Stir everything together, scraping the bottom of the pan to lift any browned bits — this is where so much flavour hides. The sauce will look a deep, brick-red colour. Bring it to a gentle bubble, then reduce the heat to low.

Finish with cream: Let the sauce simmer for 5 minutes, giving it a stir every so often. You'll notice it thickening slightly and the colour becoming richer and more vibrant. Pour in the double cream and stir until the sauce transforms into a beautiful, velvety orange hue. Let it cook for another 2 minutes, until the chicken is tender and cooked through — you should see the sauce gently shimmering as it bubbles.

Rest and serve: Remove the pan from the heat and let it sit for 2 minutes. This short rest allows the sauce to settle and thicken slightly, coating the back of a spoon in a luscious, creamy layer. Garnish with fresh coriander and serve immediately.