Chop the chicken into large dices and then massage all “The Marinade” into the chicken pieces in a large mixing bowl. Cover and place in the fridge to soak in the marinade for at least 1 hour, if not overnight for added flavour.

Finely chop or finely dice the onions, garlic, and ginger and then start to cook the sauce.

Heat the avocado oil in a large saucepan to a medium heat and then add the finely diced onions into the pan. Fry the onions for 5–10 minutes to soften and allow them to brown a little. Now add the garlic and ginger and continue to cook for a further 2–3 minutes. Next, add the ground cumin, coriander, chilli powder and kasoori methi and tomato puree and cook through for a further 1–2 minutes. Then add the tomatoes and a generous pinch of sea salt and cover with a lid. Allow the salt to bring the moisture of the tomatoes out for about 4–5 minutes before then lifting the lid. Pour in the evaporated milk and bring to a boil. Once boiling, turn the sauce down to a low heat and allow to simmer for 15–20 minutes. Once the sauce has taken a turn in colour, use a hand blender to blitz the sauce into a smooth curry sauce. Then add the chicken pieces to the smooth sauce and continue to simmer on a low-medium heat for 20–30 minutes. Stir the curry every 5–10 minutes to avoid sticking on the base of the pan. Garnish with coriander.