Start by marinating the chicken with the salt, pepper, cumin powder, coriander powder, ginger garlic paste, kasuri methi and yogurt. Mix well and set aside for at least 1 hour if not longer. You can marinate it overnight as well.

Start by heating the ghee in a non stick skillet and then add in the bay leaf, cloves and cardamom. Once they are sizzling in the hot ghee add in the onions and almonds.

Cook on a low/medium heat till the onions are softened. We don't want to brown them. Once translucent and soft turn off the heat and let the mixture cool.

Then blend the onions, almonds and whole spices in a blender with a bit of water. Blend till you get a smooth paste

Turn the pan back on and add in the paste. Make sure to rinse out any left over paste with water.

Fry the paste for 2 minutes before adding in the marinated chicken and then cook for 2-3 minutes on a medium heat.

Add in about 200ml of water and then bring to a gentle boil. Once that's done turn the heat to medium and cover and cook for 6-8 minutes.

After that remove the lid and cook for a further 6-8minutes till the chicken is fully cooked and the gravy has reduced and is slightly thick.

Add in the heavy cream and mix well. Turn off the heat and your curry is ready. Finish with some fresh black pepper and more kasuri methi.

Serve with cauliflower rice or a Keto naan.