Rogan Josh

It's a good idea to get most of the ingredients ready first.

Put the whole spices together in a small dish and mix the ground spices together in a separate dish.

The recipe calls for the fennel seeds to be ground to a powder - do this is a spice mill if you can, otherwise if will need a bit of time with a pestle and mortar! The aroma it creates makes it worth it. If grinding in a pestle and mortar add a little salt to make it easier to break down the seeds.

Put the garlic cloves and ginger pieces into a mini chopper and add 3 tbsp. water. Whiz until it becomes a fine paste. Leave to one side.

Heat the oil in a large wide, lidded pan, such as a sauté pan. Put in the whole spices and fry until sizzling. Next, add the onions and fry until softened and golden for about 10 minutes, on a medium heat.

Add the meat and stir round for about 5 minutes, until lightly coloured all over. Now mix in the garlic and ginger paste and cook for a couple of minutes. Sprinkle over the ground spices and salt to taste. Stir well until the meat is well coated.

Turn up the heat a little and add the tinned tomatoes. Cook until the oil leaves the masala, about 15 minutes, stirring occasionally.

Pour in the chicken stock; add the marigold stock powder and enough water to barely cover. Bring to the boil and then turn down the heat and simmer until the meat is tender, about 40 minutes. Take a little of the sauce from the pan and mix into 4 tbsp. yoghurt. Stir back into the pan and bring to the boil.

The sauce should be nice and creamy and thickened. It can be adjusted to your taste by adding more water if necessary or reducing the sauce more.

Serve sprinkled with a little chopped coriander.