Chicken Tikka Phaal

Put the chicken in a bowl with the yoghurt, paprika, cumin, garam masala, chilli powder, half the garlic and ginger, and half the salt. Toss well and leave to marinate while you prepare the sauce.

Heat 1 tablespoon of the oil in a wide frying pan over a medium-high heat. Brown the chicken in batches for 3–4 minutes, turning as it colours, then transfer it to a plate.

Lower the heat to medium and add the remaining oil. Cook the onion for 6–8 minutes until soft and lightly golden, then add the remaining garlic, ginger and fresh chillies and cook for 1 minute.

Add the tinned tomatoes and return the chicken and any resting juices to the pan. Simmer for 15–18 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Stir in the lemon juice, taste and adjust the salt and pepper. Scatter over the coriander and serve with rice or flatbreads.