Step 1

To make the mariande, combine all the ingredients together, toss the chicken pieces in and mix well to coat.

Step 2

Cover the bowl with clingfilm, and refrigerate for at least one hour, ideally longer.

Step 3

Heat up the oil in a large pan, and fry the chicken pieces on a medium heat for about 5-6 minutes until cooked through.

Step 4

Add the tomato passata, garlic and ginger paste, sugar and garam masala and give a good stir.

Step 5

Leave to cook on a low to medium heat for 20 minutes, until the sauce is reduced by almost a quarter, and it coats the chicken pieces well.

Step 6

Add the cream, mix well and cook for a further 5 minutes.

Step 7

Remove from the heat and garnish with freshly-chopped coriander leaves.