In a bowl, combine the chicken pieces with the

yoghurt, ginger, garlic, chilli powder and salt.

Leave to marinate in the fridge for at least 1 hour, or as long as overnight.

When ready to cook, put the onions into a small blender or food processor with a couple of tablespoons of water and grind to paste

Put the saffron into a small bowl (about the size of a pinch pot) with the ice cube and leave to melt and infuse while you cook – we’ll be adding this saffron-infused water right at the end of the cooking

Heat the ghee or oil in a heavy-based saucepan over medium heat. When it is hot, add the cardamom pods, cinnamon, cloves, peppercorns and bay leaves and let them infuse the ghee. This will only take about 30-40 seconds – keep the spices moving to stop them burning.

Quickly, so the spices don’t catch, add the onion paste and 4 tablespoons of water. Cook until the water has evaporated and the paste is shiny and thick.

Add the chicken with its marinade and stir well. Turn the heat up to high and cook stirring until the yoghurt thickens and dries up, then add some more water (about 5 tablespoon or so), cover and cook for about 20 minutes. Keep and eye on it: if it gets too dry, you might need to give it a stir and add a little more water.

Next add the ground cumin and coriander, turn up to high, and fry, stirring, until the oil rises to the surface. Stir in the saffron water, nutmeg and screwpine extract (if using), then cook over low heat, uncovered, for a minute or so.

To finish, turn off the heat and immediately add the extra yoghurt, but don’t stir it through. Garnish with the coriander, green chilli and ginger, then serve immediately.

Marinating the chicken is certainly worth the effort with this recipe.