Step 1

Heat the oil in a large wok over high heat. Add the chicken and cook for 3 minutes each side or until golden. Use tongs to transfer to a plate.

Step 2

Add the onion to the wok and reduce the heat to medium. Cook, stirring often, for 5 minutes or until soft. Add ginger, garlic and green chilli and cook, stirring, for 2 minutes or until aromatic. Stir in the cumin, coriander, turmeric and chilli powder and sweet paprika.

Step 3

Add the tomato and bay leaves to the wok along with 80ml (1/3 cup) water. Season with salt and lots of black pepper. Simmer, stirring occasionally, for 12 minutes or until thickened. Turn off the heat.

Step 4

Return the chicken to the wok. Cover and set aside for 2 minutes to rest. Stir in the garam marsala. Top with yoghurt and sprinkle with coriander sprigs and extra chilli. Serve with rice and naan bread.