Heat the oil in a large pan over medium heat until it becomes hot.

Add the chopped onions and cook for 4–5 minutes, stirring occasionally, until they turn golden brown.

Stir in the ginger and garlic, and let them cook for about 1–2 minutes until fragrant.

Add the canned tomatoes and cook for 3–4 minutes, stirring often, until they soften and blend into the mixture.

Sprinkle in the chilli powder, turmeric powder, and salt, then mix thoroughly so the spices coat the onions and tomatoes evenly.

To stop the spices from sticking, add a splash of water and cook the masala gently for another 3–4 minutes until it thickens and releases oil around the edges.

Add the boneless chicken, stirring well to coat them in the masala. Cook on medium heat until the chicken changes colour.

Pour in 300ml water to create a rich sauce, stir well, then cover the pan with a lid. Allow the curry to simmer gently for 15–20 minutes, stirring occasionally, until the chicken is tender and fully cooked.

Once done, mix in the dried fenugreek, cumin powder, and bullet chillies for added aroma and flavour.

Give the curry a final stir and serve hot with rice or naan.