Marinate the Chicken: In a large bowl, whisk together the yoghurt, lemon juice, ginger, garlic, and all the spices (cumin, coriander, garam masala, turmeric, chilli powder, and salt). Add the chicken chunks and toss well to coat. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavour.

Grill the Chicken: Preheat your grill (broiler) to high. Thread the marinated chicken onto skewers (if using wooden ones, soak them in water for 30 minutes first) or arrange them in a single layer on a foil-lined baking tray. Grill for 10-12 minutes, turning once, until the chicken has dark, charred spots on the surface and is cooked through. Sensory cue: You will see the edges of the chicken darken and char, and you'll hear a gentle sizzle as the sugars in the marinade caramelise. The kitchen will smell intensely of roasted cumin and smoke.

Start the Masala Base: While the chicken grills, heat the oil or ghee in a large frying pan over medium heat. Add the crushed cardamom pods and cinnamon stick. Let them sizzle for 30 seconds until fragrant. Sensory cue: You'll hear a soft pop as the cardamom pods release their aroma, and the cinnamon will unfurl slightly.

Cook the Aromatics: Add the diced onion and cook, stirring frequently, for 8-10 minutes until it is soft and a deep golden brown. Sensory cue: The onions will turn translucent, then slowly deepen in colour. You are looking for a rich, caramelised shade of brown, and the smell will turn sweet and savoury.

Bloom the Spices: Add the crushed garlic, grated ginger, green chillies (if using), and all the ground spices (cumin, coriander, garam masala, turmeric, paprika). Stir continuously for 1-2 minutes. Sensory cue: The mixture will become thick and paste-like. The spices will release their oils, creating a powerful, heady fragrance that fills the kitchen. You'll see the oil starting to glisten on the surface of the paste.

Build the Sauce: Pour in the chopped tomatoes and add the sugar. Stir well, scraping any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the sauce has thickened and the raw tomato smell has gone. Sensory cue: The sauce will reduce and darken, turning a deep, rich orange-red. You'll see beads of oil begin to separate and pool around the edges of the sauce. This is a key sign that the base is ready.

Finish the Masala: Remove the cinnamon stick and cardamom pods. Use an immersion blender (or carefully transfer to a countertop blender) to blitz the sauce until completely smooth. Return the sauce to the pan. Stir in the single cream and the crushed fenugreek leaves. Sensory cue: The colour will lighten to a beautiful, creamy sunset orange. The sauce will become silky and velvety as the cream incorporates.

Combine and Simmer: Add the grilled chicken pieces to the sauce. Stir gently to coat. Simmer on low heat for 5-7 minutes, allowing the chicken to absorb the sauce. Sensory cue: The sauce will bubble gently, and the chicken, now coated in the rich gravy, will look incredibly glossy. Taste and adjust salt and chilli powder if needed.

Serve: Garnish generously with fresh coriander. Serve immediately with steamed basmati rice or warm naan bread.