Serves 4, but the ingredients can easily be halved to make a meal for 2

Ingredients

175g Natural Yogurt

2 tbsp black peppercorns, coarsely crushed

2 tbsp ginger paste, or freshly grated ginger

2 tbsp garlic paste, or freshly crushed garlic

1 tbsp freshly squeezed lemon juice

900g chicken breasts, cut into large chunks

3 tbsp vegetable oil

1 tsp garam masala

1 onion, chopped

1 beef tomato, chopped

Preparation Method

In a bowl combine the yogurt, peppercorns, half the ginger, half the garlic, the lemon juice and a large pinch of salt. Mix thoroughly then stir in the chicken.  Leave to marinade for 1 hour.

Heat the oil in a wok or wide pan then fry the onion until browned.

Stir in the garam masala, remaining ginger and garlic, and the chopped beef tomato then reduce the heat and cook for 10-15 minutes uncovered, stirring occasionally.

Add the chicken and the yogurt marinade to the pan. Pour over 150-200ml of cold water.

Bring to the boil, then cover and simmer gently for 25 minutes until the chicken is cooked through.

Remove the lid 5 minutes before the end of the cooking time to enable some of the juices to evaporate, and allow the sauce to thicken.

Serve with freshly baked naan breads.