Heat the oil in a pan and fry off the onions and garlic (finely chopped) with the ginger (grated) and a pinch of salt.

Cover with a lid and cook for 10-15 mins until translucent, stirring every now and then to make sure they don’t stick!

Once the onions are soft add the cumin, coriander, cardamom seeds, and turmeric and chilli powder. Cook for another 5 mins.

Lastly add the flour, saffron and sugar.

Stir this continuously until it begins to form a thick and chunky paste.

Slowly begin to add water to the pan as if you are making a roux. Make sure there are no lumps then let it simmer for 10mins until it has started to thicken.

Let the sauce cool down before transferring to a food processer and blitzing until the sauce has become smooth and creamy.

Put this back on the pan on a low heat and add in the cloves, bay leaf and crème fraiche.

Keep stirring and bring it up to a gentle bubble.

Chop the chicken breast into bite size pieces and add to the pan.

Let this cook for 15-18mins until it is cooked through.

Season with some black pepper and serve with basmati rice.