BUTTER CHICKEN CURRY PASTE

Makes 320ml (use 160ml per recipe for butter chicken)

When it comes to curries, toasting whole spices goes a long way to emphasising their concealed potential. It’s worth the extra step. Adding cashews is neither authentic nor essential, but I’m prepared to run the gauntlet in pursuit of deliciousness.

40g raw unsalted cashew nuts

22.5ml cumin seeds

15ml coriander seeds 5 whole cloves

1 star anise, crushed 1 cinnamon stick 6 cardamom pods, crushed, husks discarded

2 large red onions, diced Vegetable oil, for cooking plus extra for covering 3-4 cloves garlic, minced

45ml (3 tbsp) fresh ginger

22.5ml garam masala

15ml (1 tbsp) dried red chilli flakes

5ml (1 tsp) chilli powder

15ml (1 tbsp) paprika

10ml (2 tsp) Maldon sea salt flakes

10ml (2 tsp) brown sugar

50g tomato paste

250ml (1 cup) water

1 Place all the cashews in a bowl and cover with boiling water. Set aside to soften, around 20 minutes.

2 Dry-toast the cumin, coriander, cloves, star anise and cinnamon stick in a pan until fragrant, 3-4 minutes. Transfer to a spice grinder, along with the cardamom pods, and pulse until finely ground.

3 Sauté the onions in 30ml oil over a medium-low heat until softened and caramelised, about 20 minutes. Stir in the garlic and ginger, and cook for 2 minutes. Add the freshly ground spices, garam masala, chilli flakes, chilli powder, paprika, salt and sugar. Give the onions a good mix, coating them in the spices.

4 Drain the cashews, then add to the onions along with the tomato paste and water. Simmer over low heat for 10 minutes. Transfer the mixture to a processor. Add 15ml oil and blitz until smooth. Spoon into a sterilised jar. Drizzle a little vegetable oil over the top, just enough to cover the paste, then seal and store in the fridge for up to three weeks.