Mix the yogurt, lemon juice, spices, tomato purée, garlic and ginger together in a shallow non-metallic dish. Add the chicken and toss to coat. Cover and chill for 3–4 hours or until required.
When ready to serve, heat the oil in a large frying pan, lift the chicken out of the marinade and add a few pieces at a time to the pan, until all the chicken is in the pan. Cook over a medium heat for 8–10 minutes until the chicken is browned and cooked through.
Meanwhile, toss the salad leaves and coriander with the lemon juice and divide between serving plates. Spoon the chicken on top and serve immediately.