Cook the pasta in salted boiling water for two minutes less than the packet states. (You might want to prepare the rest of your ingredients before this step)

Heat a little bit of cooking oil in a large pan over a medium to high heat. Cook the onion until it softens, about five minutes.

Add in the chicken, and cook stirring occasionally until there are no visible pink bits.

Chuck in the garlic and ginger then cook for a further minute.

Add in the tomato paste and tikka paste, then cook for a further two minutes to release the flavours.

Pour in the chicken stock and double cream, and cook until it thickens a bit.

Drain the pasta, keeping back some pasta water in case the sauce needs loosening up a bit.

Add the pasta into the sauce, stir well, then cook until it thickens.

Sprinkle in the chopped coriander and taste for seasoning.

Dish it up and enjoy!