Balti Chicken & Black Beans

Heat the oil in a frying pan over a medium–high heat. When bubbling hot, stir in the onion and fry for about 3 minutes until soft. Add the garlic and ginger paste and the ground spices, followed by the tomato purée. Bring to a simmer and pour in half the base sauce. Bring to a simmer, only stirring if the sauce is sticking to the pan. If any of the sauce caramelizes to the side, stir it in.

Add the chicken. If you are using tandoori chicken and have juices from the meat, stir them in for extra flavour. Stir in the remaining base sauce and the black beans and bring to a rolling simmer. When the meat is heated through (or if using raw chicken, cooked through – about 5 minutes), season with salt and garnish with the coriander. Serve with hot sauce or a good raita of your choice.