To prepare, roughly chop one onion, one pepper and a bunch of coriander. You will then need to grate one onion.

Heat 1 tbsp of vegetable oil in a pan and add the chopped onion and pepper. Cook until slightly brown, season with salt and remove from pan.

Add 1 tbsp of vegetable oil in a pan and add the grated onion and ginger and garlic paste. Cook for 2 minutes so the onion release a lot of it’s moisture.

Add the dry spices and salt (excluding garam masala) and mix. Cook for 30 seconds.

Add the tomato puree mixture and mix. You may need to add a splash of chicken stock or water so the spices don’t burn. Burning the spices will make the dish taste bitter so this is important.

Add 200ml of chicken stock, stir in and leave to simmer for 5 minutes. The sauce will start to thicken up.

Add the onion and pepper prepared earlier to the pan. Simmer for 2 minutes.

Dependant on how thick you like your curry, you can add more chicken stock to the pan to thin out. I tend to add another 50-100ml.

Add the pre-cooked chicken tikka and simmer for 4 minutes.

Dependant on how thick you like your curry, you can add more chicken stock to the pan to thin out. I tend to add another 50-100ml.

Add the garam masala, sugar and stir then garnish with coriander and crispy onions.

Serve.