Grind saffron in a pestle and mortar till it resembles red dust. Transfer to a small bowl and add cold water.

Add 2 tbsp oil to a heavy-bottomed pan and place on medium-low heat. When hot, add leeks and sauté till wilted and translucent (they should not crisp up or turn golden), about 10 mins.

Add garlic and ginger and sauté till golden and fragrant, 2 mins.

Add turmeric, then the tomato sauce, and continue to stir for 5 mins, or till tomato sauce appears jammy.

Tip in chicken thighs, salt (start with 1 tsp), chili powder and saffron water. Stir to coat thighs with the sauce.

Cover with a lid and allow to simmer for 20-25 mins on low heat. Check halfway through to make sure the sauce is not sticking to the bottom of the pot.

When done simmering, remove lid, taste for salt and turn the heat to high and stir constantly. The liquid will slowly evaporate and the sauce will thicken. When it appears thick and jammy, immediately take off the heat.

Place a small frying pan on high heat and add 2 tbsp of oil. When hot, add sliced shallots and fry till they are a deep bronze. Using a slotted spoon, transfer shallots to a paper towel-lined plate. When cool, sprinkle on chicken, and add sliced red chillies.

Adorn with your favourite fresh herbs. Enjoy with naan or rice.