Cut the chicken into 3cm pieces.

Heat the olive oil in a large pan, add the onions and cook for 8–10 minutes until soft. Add the ginger, garlic and chilli and cook for 2 minutes, then stir in the tikka paste, chicken and tomatoes and gently simmer for 10 minutes.

Meanwhile, mix the mint and coriander with 50g yogurt and season. Stir the remaining yogurt into the curry and heat through, then remove from the heat and stir in the lime juice.

Serve with the mint and coriander chutney, naan bread and rice.