In a large solid pan, heat the oil and add the onions. Cook for 8-10 mins until deeply golden. Stir in the garlic ginger paste and half of the chopped chilli and cook for another minute. Add the ground cumin, ground coriander, ground fenugreek, mild chilli powder. Cook for a further 1 minute before adding the tomato purée and cook for 2 mins.

Move this mix to the corners of the pan and add the chicken thighs to the centre. Turn the heat up to high and cook for 5 mins, stirring, until lightly coloured. Season wtih*salt. Mix well and add **600ml boiling water* (if cooking for 4). Add the chopped coriander stalks. Reduce the heat to a gentle simmer, cover and cook for 35-40 mins until the chicken is cooked through, stirring occasionally. Remove the lid for the final 10 mins to thicken slightly. Taste for seasoning and add a little sugar if it needs a little sweetness. Swirl through the double cream or coconut milk.

Scatter over the chopped coriander leaves to serve with warmed naans* or rice.