Step 1

Heat half the sunflower oil in a large non-stick frying pan set over a medium heat. Add the chicken pieces and fry, turning occasionally, for4-5 minutes until golden, then transfer to a plate and set aside.

Step 2

Heat the remaining oil in the frying pan, then add the frozen chopped onion, crushed garlic, grated ginger and coriander stalks and fry for 3-4 minutes until softening. Add the ground cumin and cook for a further minute until fragrant.

Step 3

Return the chicken to the pan, then add the tikka paste and chopped tomatoes. Rinse out the tomato tin with 200ml water and add that to the pan too. Simmer over a low-medium heat for 15-20 minutes until the sauce has thickened.

Step 4

Stir in the spinach, heat through, then add the cream (don’t boil). Taste and season with salt and ground black pepper. Garnish with the reserved coriander leaves and serve with basmati rice or naan.