Step 1

Mix together the garlic, ginger, turmeric, garam masala, coriander, cumin and yoghurt in a bowl. Add the chicken breast, toss to coat and pop in the fridge for about 30 minutes.

Step 2

Add the onion and tomato paste to a blender and blitz to a smooth paste.

Step 3

Add the coconut oil to a frypan over medium heat, and once nice and hot, add the onion paste. Cook, stirring constantly, until fragrant and the paste becomes sticky and dark at the edges. Add the chicken and cook, turning, for 2-3 minutes. Add the chilli flakes, cardamom and crushed tomatoes. Stir gently and simmer for about 15 minutes.

Step 4

Add the cream and continue to cook until the sauce has warmed through and the chicken has cooked. For a smooth, velvety sauce, remove the chicken and quickly blitz the sauce in a blender (optional), then return everything to the pan and cook until warm.

Step 5

Divide among four plates and serve with chopped coriander, steamed rice and fluffy naan.