Step 1

Heat the oil in a frying pan over medium high heat. When hot, stir in the chopped onion and fry for about 5 minutes or until soft and translucent.

Step 2

Stir in the garlic and ginger paste and fry for about 30 seconds to cook out the rawness.

Step 3

Add the ground spices followed by the tomato puree and a ladle of base sauce. Add more base as required. If the curry is looking dry, add some more. If too saucy, cook it down.

Step 4

Stir in the chicken to heat through and then add the tomato, bell pepper, cucumber and chickpeas. Stir well.

Step 5

Let simmer for a couple of minutes until you are happy with the consistency and then add salt to taste and sprinkle with the garam masala to serve.