Instructions: Heat the oil or butter over a low heat, then add the garlic and ginger and cook until they begin to brown. Add the onions and stir for about 5 minutes until they soften.

Add the curry powder, tomato puree, garam masala and salt. Mix until all the spices are blended then add some water and cook for about 5 minutes.

Add the chicken chunks and Methi leaves and cook for 10 minutes, adding water when necessary. Stir occasionally. Add the tomatoes and cook for another 5 minutes.

To finish, turn up the heat and stir briskly until the remaining liquid forms a thick gravy. Check the chicken is cooked by cutting a piece in half it should be white right through.

When cooked, sprinkle with fresh coriander and serve as a main course with rice and naan bread.

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