Heat oil in pan, add ginger and garlic. Stir.

Add the onions and fry till they are translucent.

Add the water and bring to the boil.

Add the rest of the 'sauce' ingredients, cover and simmer on a low heat for 30 mins.

Remove and discard the bay leaves and cardamom pods and liquidise the rest.

Sauce can now be used straight away or kept in fridge till needed.

To prepare the rest of the dish, heat oil in pan. Add onions and fry gently until they turn brown.

Add ginger and garlic. Stir well and cook for a minute.

Add chicken, cook till sealed (starting to turn white).

Add the balti sauce - if its been in the fridge, warm it in the microwave first.

Turn heat to low and cook for 15 minutes, till chicken is cooked through.

Stir in the coriander and serve with basmati rice and naan bread.