Add the olive oil into a pan and heat up on medium heat until hot

Add the ginger paste and garlic paste then sauté for 1-2 minutes

Add the chicken and cook until the colour changes

Add the salt, chilli powder, turmeric powder, garam masala and chopped green chillies then cook the spices for 3-4 minutes – add some water to prevent the spices from burning and help them release their colour

Add the tomatoes and cook for a further 15-20 minutes

Garnish with the dried fenugreek leaves and coriander

Serve with basmati rice or naan bread and enjoy!