Heat the oil in a large, deep frying pan or wok and add the garlic, green chillies, and ginger. Sauté them for a minute in the hot oil, then add the chopped onions. Stir and let them cook over medium heat for 3-4 minutes. a. 3 tbsp vegetable oil b.4 garlic cloves, peeled and chopped c.1 green chilli, deseeded and chopped d.2 tbsp ginger, chopped e. 2 onions, diced

When the onions are golden brown, add the turmeric, chilli, cumin, coriander, and garam masala powders. Stir and cook for about a minute. a. 1 tsp garam masala b. 1 tsp turmeric powder c. 2 tsp chilli powder d. 2 tsp ground cumin e. 2 tsp ground coriander

Add the chopped tomatoes with 100ml of water and a generous pinch of salt. Stir, cover the pan, and bring it to a boil. Stir occasionally until the masala thickens nicely. a. 5 tomatoes, chopped b. Salt

Add the chicken to the pan, ensuring the pieces are well-coated with the masala. Cook over medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and well combined with the thick masala sauce.

Stir in the lemon juice for a touch of zest and garnish with coriander before serving. a. 1 tbsp coriander, chopped b. 1/2 tsp lemon juice