Step 1

Add the onion, garlic and ginger to a mini food processor and blend to a paste.

Step 2

Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.

Step 3

Add the chicken and cook for 2-3 minutes, stirring often, until sealed.

Step 4

Turn the heat down to medium and add the cinnamon, curry powder, chilli powder, paprika, ground fenugreek and tamarind paste. Cook for 1 minute, stirring constantly.

Step 5

Add in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies and chicken stock. Bring to the boil, then simmer for 10 minutes.

Step 6

Serve with fresh coriander, a slice of lemon and boiled rice.