Ingredients

•          500g skinless boneless chicken thighs
•          1 lemon, juiced
•          2 tsp ground cumin
•          2 tsp paprika

For the marinade

1-2 tsp hot chilli powder

•          200g natural yogurt
•          2 tbsp vegetable oil
•          1 large onion, chopped
•          3 garlic cloves, crushed
•          1 green chilli, deseeded and finely chopped (optional)
•          thumb-sized piece ginger, grated
•          1 tsp garam masala

For the curry

2 tsp ground fenugreek

•          3 tbsp tomato purée
•          300ml chicken stock
•          50g flaked almonds, toasted
•          cooked basmati rice
•          naan bread
•          mango chutney or lime pickle
•          fresh coriander
•          lime wedges

To serve (optional)

Method

1.     In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

2.     In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

3.     Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.