This rich, creamy sauce is used for the chicken ruby (page 208), phaldari kofta (page 210) and paneer tikka chapati rolls (page 280).

1. Take 15g garlic and finely dice it. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crispy, about 7–8 minutes. Remove with a slotted spoon and drain on kitchen paper.
2. Grate the remaining garlic and the ginger to a fine paste on a microplane, or grind using a pestle and mortar.
3. Using a blender, blitz the chopped tomatoes to a fine consistency.
4. Place the saucepan containing the oil back over a medium-high heat and add the bay leaves, green and black cardamom pods and the cinnamon sticks. Let them crackle for 1 minute, stirring regularly.
5. Turn the heat down and add the garlic and ginger paste. Cook for 5 minutes, allowing the paste to brown but not burn.
6. Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so that it doesn’t catch. This should take about 30 minutes.
7. Add the butter and simmer for a further 5 minutes.
8. Add the garam masala, sugar, honey, cumin, crispy garlic, dried fenugreek and fresh dill fronds and cook for a further 15 minutes.
9. If the sauce is to be used straight away, add the cream and simmer gently for 5 minutes; it is then ready to use. If not using immediately, allow to cool, cover and refrigerate; add the cream when you reheat the sauce to assemble your dish.