Step 1

Heat the oil in a large, heavy-based pot that has a lid and then melt the butter in it. When the butter is foaming, add the cinnamon stick and cardamom pods and cook for a minute over medium heat.

Step 2

Add the onion and cook for 5-6 minutes until softened and slightly golden. Next, add the garlic and ginger and cook for another minute.

Step 3

Stir in the spices and continue to cook for a further minute, stirring almost continuously. Add a quarter of the chicken stock, stir to combine, then add the diced chicken and toss well to combine.

Step 4

Stir in the tomato paste, passata and the rest of the chicken stock. Bring to a simmer, place the lid on and lower the heat to medium-low. Simmer for 10 minutes or until the chicken is cooked through.

Step 5

Remove the lid and continue to cook for a couple more minutes, stirring occasionally, until the sauce is reduced.

Step 6

Stir in the garam masala and yogurt and simmer for 1-2 minutes more.

Step 7

Serve over basmati or cauliflower rice or with naan breads, topped with extra yoghurt and fresh coriander, if you like.