Ingredients

• 4 skinless
• boneless chicken breasts
• 4 tbsp ready-made tandoori paste
• 2 tbsp natural yoghurt
• 3 tbsp vegetable oil or ghee (clarified butter)
• 1 cinnamon stick
• 8 cardamom pods
• 1 large onion
• finely chopped
• 3cm/1¼in piece of fresh ginger
• peeled and finely grated
• 2 garlic cloves
• crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½–1 tsp cayenne pepper (depending on how hot you like it)
• half a 400g can chopped tomatoes
• 150ml/5fl oz chicken stock or water
• 1½ tsp garam masala
• ½ lemon
• juice only
• ½ tsp salt

Directions

• Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight)
• stirring occasionally.
• Heat the oil or ghee in a deep frying pan
• and when it's very hot add the cinnamon
• cardamom pods and onion. Fry for 5–6 minutes
• or until beginning to brown
• then add the ginger
• garlic
• cumin
• coriander
• turmeric and cayenne pepper.
• After the spices have cooked for about a minute
• add the chicken with the marinade. Fry for 3–4 minutes
• then add the tomatoes
• chicken stock or water
• garam masala
• lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes
• or until the chicken is cooked through. Serve straight away with rice or naan bread.