Finely Dice Garlic (15g)
Heat large saucepan and add oil. Add the chopped Garlic and fry till light golden brown and slightly crispy for about 7-8 minutes. Remove with slotted spoon and drain on kitchen paper.
Grate more garlic (20g) and ginger (20g) to a fine paste
Blitz Chopped Tomatoes (800g) to a fine paste
Use the same saucepan and add add bay leaves (2), Green Cardamom Pods (6), Black Cardamom pods (2), Cinnamon sticks (2). Let them crackle for a minute
Turn the heat down and add the garlic and ginger paste. Cook for 5 minutes, allowing the paste to brown but not burn.
Add the tomatoes, salt and chilli powder (1.5 tsp) to the pan. Simmer and cook until reduced by 1/2 for about 30 minutes.
Add Butter (30g) and simmer for a further 5 minutes
Add garam masala (1 tsp), Sugar (20g), Runny Honey (1 tsp), Cumin Powder (1 tsp), Crispy Garlic, Fried Fenugreek (1 tsp) and fresh dill fronds (1/2 tsp). Cook for a further 15 minutes
Add Double Cream (80ml) and simmer gently for 5 minutes.