Finely chop roughly half garlic cloves, then grate the rest of garlic cloves into a fine paste, along with ginger.

Add chicken breast to a large baking dish, then coat in yoghurt, cumin, turmeric, chilli powder, salt and roughly tsp each of garlic and ginger paste you just grated for curry sauce. Bake for 20, or until cooked through.

Heat oil on, in a large saucepan, on low-medium heat, then add finely chopped garlic. Fry garlic gently for 5 mins, until golden and crispy, then remove with a slotted spoon and drain on kitchen towel.

Increase heat to medium-high, then add cinnamon stick and green cardamom pods to pan, let them crackle for 1-2 mins, until fragrant, then add garlic and ginger paste - cook until brown all over, but careful not to burn. Add blended chopped tomatoes to pan, along with salt and chilli powder, stir to combine, then bring pan to a rapid simmer and reduce by roughly half, stirring regularly, this should take roughly 15-20 mins.

Once reduced, add cumin, turmeric, garam masala, butter, honey and half of crispy garlic pieces - stir to combine and simmer for 5 mins. Add single cream and cooked chicken to pan - stir to combine once more. Garnish with coriander and remaining crispy garlic pieces.