Mix the chopped chicken breast with the yogurt, 1 tsp garam masala and 1 tsp smoked paprika in a bowl. Leave to marinate in the fridge for 1 hour.

Heat 1 tbsp of the vegetable oil in a large frying pan or wok and fry the onion wedges and peppers for 3 to 4 minutes or until just starting to pick up a little colour but are still firm. Set aside.

Pour the other tbsp of vegetable oil into the same pan and fry the chicken on all sides until any liquid has evaporated and the chicken is starting to stick to the pan – about 8 to 9 minutes. You may want to do this in batches. Once cooked, set the chicken aside. Clean out the pan if needed or use a clean one.

Return the pan to the heat and reduce the heat to make the sauce. Add 1 tsp butter or ghee then tip in the chopped onion and cook for 5 to 6 minutes or until starting to soften. Add the ginger, garlic and 1 tsp garam masala along with the sliced chillies and rest of the spices. Cook for 1 minute, then add the tomato purée, passata and 100ml water. Mix well and bring to a simmer. Stir in the cooked chicken and simmer gently, covered, for 20 minutes. Keep warm until serving.