• In a deep non stick, warm the oil and add the garam Masala to flavour the oil.
• Stir gently but do not burn the spices.
• Add the onions and cook until golden brown.
• Add all the spices and stir for a minute or so, before adding the tomato and tomato puree.
• Add the chicken cubes and stir gently mixing the Masala with the chicken.
• Add the water then bring to the boil.
• Turn the heat to a simmer then cook until chicken is tender and the water has reduced to a thick sauce.
• Switch off and stir in the yogurt.
• Garnish with green coriander and serve with naan bread or rice.

Serves 4

3 chicken breasts, cubed
3 tbsp olive oil
½ tsp garam Masala
1 ½ onions, chopped finely
1 tbsp ginger puree
1 tbsp garlic puree
1 tsp cumin powder
1 tbsp coriander powder
1 tsp cayenne powder
1 tbsp paprika powder
1 large tomato, chopped finely
2 tbsp tomato puree
1 cup boiling water
1 tsp salt or more to taste
4 tbsp yogurt (optional)
Fresh coriander to garnish