Add the vegetable oil into the pan and cook the sliced garlic until golden brown. Don’t overcook these as they will become bitter.

Remove the slices and add your sliced onion into the pan with a pinch of salt. Cook these until golden brown. This should take about 6-8 minutes.

Remove a third of your onions and add garlic ginger paste and cook for 30 seconds.

Add sliced green chillis and your dry spices and cook through for a minute.

Add the blended fresh tomatoes and 150ml of chicken stock and simmer for 5 minutes, stirring occasionally.

Transfer to a blender and blitz.

Add the blended mixture back into the pan with 200ml of chicken stock. Let that simmer for 5 minutes.

Add the remaining golden onions and sliced garlic from earlier but hold a few slices of garlic back for the garnish. Cook for 2 minutes.

Add the cooked chicken tikka, kasoori methi, garam masala and chopped coriander. Depending on the consistency you like, you may need to add more of the remaining chicken stock. Cook for 2 minutes.

Garnish with the final garlic flakes, chopped coriander and whole green chillis.