Step 1

Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened.

Step 2

Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through.

Step 3

Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.

Step 4

Stir in the butter and add the lemon juice, to taste.

Step 5

To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.