Chicken tikka masala

Name: Chicken tikka masala
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Cuisine: indian
Ingredients: 4 tbsp vegetable oil; 25 g butter; 4 onions, chopped; 6 tbsp tikka masala paste; 2 red peppers, chunked; 8 boneless chicken breasts, cubed; 2 400g cans chopped tomatoes; 4 tbsp tomato purée; 2 tbsp mango chutney; 150 ml double cream; 150 ml natural yogurt; 0 coriander leaves, to serve

A generous batch of creamy chicken curry for sharing.

4 tbsp vegetable oil
25 g butter
4 onions, chopped
6 tbsp tikka masala paste
2 red peppers, chunked
8 boneless chicken breasts, cubed
2 400g cans chopped tomatoes
4 tbsp tomato purée
2 tbsp mango chutney
150 ml double cream
150 ml natural yogurt
0 coriander leaves, to serve

Put the onions in a large pan with the oil and butter and cook slowly for 15–20 minutes until soft and golden. Add the tikka paste and peppers and cook for another 5 minutes.
Add the cubed chicken and stir for 2 minutes so it is coated in the paste. Pour in the tomatoes, purée and 200ml water, cover and simmer gently for about 15 minutes, until the chicken is cooked through.
Stir through the chutney, cream and yoghurt and heat gently without boiling. Season, scatter with coriander and serve with rice or naan.

Inspired by Lulu Grimes’s recipe for Good Food · Photo: Michael Hays, CC BY 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Chicken_tikka_masala.jpg)