This is actually a Pakastani street food, normally cooked on griddles, so this is a more straight forward concoction, but ends up a nicely tender and spiced dish.
I've used about 800g of chicken breast diced into .75 inch pieces, couple of cloves of garlic crushed and put in a small bowl with about 200ml water, some finely grated fresh ginger, half a large onion finely chopped, a couple of fresh green chillies finely chopped, half a tin of chopped tomatoes put in a bowl with half a tsp of cayenne pepper and about 200ml of water, couple of tbsp ground cumin mixed with a tsp of ground coriander and a good amount of freshly ground black pepper, a couple of tbsp of natural yoghurt, and about 90g of unsalted butter. You'll need a large lidded non-stick frying pan for this.
Start by putting a splash of olive oil in the pan over a medium high heat, then add the chicken.
Stir around until all the pieces become opaque, then add the garlic water. Put the lid on and cook for around 5 minutes, occasionally giving a stir, and until there's just a couple of tbsps of water left.
Then add the onion, chilli, ginger mixture and stir for about 2 minutes
Next, add the tomato combination, cover and cook for a further 5 minutes, again occasionally lifting the lid and stirring.
Next in is the butter, cover and cook for a further 2 minutes.
Take the lid off and give a good stir, then add the yoghurt, stirring until it's all absorbed, before adding the cumin/coriander/pepper. Continue cooking uncovered for a further minute. Give it a good squeeze of lemon juice and sprinkle with chopped fresh coriander to serve.