Add 170g/6oz of the Punjabi curry paste, 150g/5½oz full-fat yoghurt and enough water to make the consistency you like. Simmer gently until the sauce is how you like it.

There's just something about chip shop curry sauce isn't there? Dan Toombs aka The Curry Guy has revealed to Chris how to create your own delicious version at home. He says the key is in the base ...