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Heat 1 tsp vegetable oil in a large frying pan over a high heat. Add the chicken and fry for 6–8 mins, turning occasionally, until golden. Add the spice paste, tomatoes and 100ml boiling water. Bring to the boil and simmer for 10 mins, stirring occasionally, until the sauce has reduced by roughly a third.
Remove from the heat and mix in coriander and 120g yogurt, saving a little to garnish, until you have a thick, creamy sauce.
Serve sprinkled with the remaining coriander, yogurt and a generous grind of black pepper.
