Place the diced chicken and green chilli paste in a bowl, mix together thoroughly, cover and place in the refrigerator for at least one hour prior to cooking. Whilst chicken is marinating in the fridge, make the curry sauce.

Heat the vegetable oil in a large pan, add the onions and cumin seeds and sauté together for 4 – 5 minutes until the onion is soft.

Add the ginger and garlic paste, gram masala, turmeric and salt and sauté everything together for a further 2 minutes, stirring constantly.

Add the tomatoes, tomato puree and chopped green chillies and cook everything together until the tomatoes are completely softened.

Allow the cooked mixture to cool a little and then blitz in a food processor until you have a sauce consistency.

Add the sauce back to the pan, add the water, turn the heat back on and bring to the boil, then turn down to simmer.

Once simmering gently add the chicken and green chilli paste marinade and cook for 10 – 15 minutes. Check the chicken is cooked by cutting a piece in half to ensure it’s not still pink inside.

Serve the curry garnished with the freshly chopped coriander.