Step 1

In a karahi (traditional pan for cooking this), a wok, or a large frying pan, heat the oil on a high heat.

Step 2

Once it's starting to smoke, add the chicken and fry for a few minutes until it's turning brown on the outside. You don't need to cook it fully through at this stage, just get some nice colour on it.

Step 3

Add the garlic and ginger and fry for a further 30 seconds.

Step 4

Add the chopped tomatoes, salt, cumin, coriander powder, black pepper, chilli powder, and garam masala.

Step 5

Reduce the heat to medium/low cover and simmer for about 10 minutes.

Step 6

Remove the lid and add the coriander and fresh chilli. Simmer for a further 5 minutes with the lid off to allow the Karahi to thicken.

Step 7

Sir through the yoghurt, garnish with more coriander and serve.