Method:

1. Lay each chicken breast on a chopping board and cut into bite-sized chunks and put into a large, sealable plastic bag. 

2. Put all the ingredients for the marinade into a food processor blender and process until a thick, smooth paste is created. If you are using fresh spices, the paprika will have turned the marinade a lovely red color.

3. Pour the marinade into the plastic bag with the chicken, seal the bag, and gently massage the bag to make sure all the chicken pieces are coated. Put the bag into a bowl and into the fridge overnight if possible but at least 6 hours.  

4. Remove the bag with the chicken from the fridge for 20 minutes to help it come up to room temperature, if you cook the chicken straight from the refrigerator it will take longer to cook through, and the chicken meat will be tough.  

5. Preheat the oven to 180°C. 

6. Place the chicken into a heavy, ovenproof dish. Place in the middle of the oven and cook for 20 minutes if previously seared in a griddle pan or 25 minutes if not. Remove the dish from the oven and put to one side for 5 minutes to allow the chicken to rest.  

7. Serve the chicken hot, sprinkled with the garam masala over cooked basmati rice with fresh coriander leaves and lemon wedges on the side to squeeze over the chicken.