Chop the chicken into bite-sized pieces, then mix with the tandoori seasoning and lemon juice

Allow the chicken to marinate in the fridge whilst you make the sauce

Preheat your grill or oven (depending how you prefer to cook the chicken)

Roughly chop the onion and pepper

Heat oil in a large, non-stick pan

Add in the onion, stir and cook for 3 minutes on a low/medium heat

Then add in the garlic paste and tomato puree – stir, and cook for 1-2 minutes (be careful, garlic paste often splutters)

Next, add in the pepper pieces and dried spices (turmeric, cumin and paprika) – stir to coat and cook for 1 min

Add both in the tomato soup and coconut - stir to combine and bring to a simmer

Then add in the tomato ketchup and ground almonds, stir to mix through

Turn off the heat, allow to cool slightly then blend to a smooth sauce in your blender (or use an immersion blender)

Once the sauce is smooth, return it to the pan - the sauce is ready!

Cook the chicken pieces as per your preference - you can grill them or cook in the oven - until white throughout and slightly charred on the outside - if you're grilling the chicken it usually takes about 10 minutes, in the oven, this would be 15 minutes-ish. Please cut a piece in half and check its cooked through before serving

Once the chicken is cooked - add it into the sauce, bring the sauce to simmer until warmed through – then serve!