1. Make the base paste.

Put the chopped onions, garlic, chilli, and ginger into a blender or food processor. Add about three tablespoons of water. Blend until it forms a smooth paste.

2. Cook the paste.

Heat a large non-stick frying pan (or a saucepan) over medium heat. Add the onion paste and cook for about four minutes, stirring now and then so it doesn’t stick. The raw smell will go and you’ll see it start to change colour.

3. Add the spices.

Stir in the garam masala, turmeric, cumin, and coriander. Keep cooking for another four minutes, stirring often so the spices don’t burn.

4. Add the tomatoes.

Pour in the passata and 100ml water. Stir to combine everything. You’ll notice the sauce gets a bright, attractive colour from the spices.

5. Cook the chicken.

Add the chicken pieces and the juice of a lime or lemon. Stir, then turn the heat down and simmer for 25 to 30 minutes. Stir occasionally. The chicken should be cooked through and the sauce thickened.

If the sauce gets too thick, just add a splash more water. If it’s too thin at the end, cook for a bit longer with the lid off, or add a teaspoon of cornflour mixed with a little water.