Heat the oil in a heavy bottomed pan or karahi.

Add the onion and cook on a gentle heat, stirring often, until the onions are a deep golden colour.

Add the garlic and ginger to the pan and cook for 30 seconds.

Add the Bhuna Masala and cook again for 30 seconds, stirring so the spices don’t catch. Add a splash of water if the spices start to stick.

Add the tomatoes, water, and a pinch of salt. Cover the pan and cook on a moderate heat, stirring occasionally until the tomatoes have broken down and you have a thick sauce.

Add the chicken to the pan and stir to coat with the sauce. Bring to a simmer and then turn down the heat to medium. Put the lid back on a and cook for 10 minutes.

Remove the lid, add the lemon juice and chilli, and continue to cook for another 10 minutes so the sauce is clinging to the chicken and the chicken is cooked through.

Check for seasoning and add salt if needed, add the coriander, and stir through.

Serve the curry with rice and Indian bread such as chapatti.