3/4 of spices/tomatoes/onions are for the chicken version, 1/4 are for the vegetarian version.

1. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened.

2. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through.

3. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.

4. Stir in the butter and add the lemon juice, to taste. *Use margarine instead of butter in the lactose-free portion.

5. Serve with naan on the side.

For a vegetarian version:

Skip step two and add chick peas and chopped red bell peppers during step 3. Allow to simmer 20-30 minutes, until vegetables/chick peas are tender.