Chicken tikka masala - Indian Main

Ingredients

  • 4 tbsp Vegetable oil
  • 25 g Butter
    Alternative: Margarine
  • 4 piece Onion (roughly chopped)
  • 6 tbsp chicken tikka masala paste (shop-bought or homemade)
    Alternative: homemade tikka masala paste
  • 2 piece Red bell pepper (deseeded and cut into chunks)
  • 8 piece Chicken breast (boneless, skinless, cut into 2.5 cm cubes)
    Alternative: firm tofu
  • 800 g Chopped tomatoes (2 x 400 g cans)
  • 4 tbsp Tomato purée
  • 2.5 tbsp mango chutney (2–3 tbsp)
  • 150 ml Double cream
    Alternative: coconut cream
  • 150 ml natural yogurt (natural)
    Alternative: Coconut yogurt
  • 1 to_taste coriander leaves (chopped, to serve)

Instructions

  1. Heat vegetable oil and butter in a large lidded casserole over medium heat. Add the onions with a pinch of salt and cook until soft and golden.

  2. Stir in the tikka masala paste and red peppers; cook to remove raw spice taste.

  3. Add chicken breast pieces and coat well in the paste. Cook briefly, then add chopped tomatoes, tomato puree and 200 ml water. Cover and simmer gently until chicken is cooked through, stirring occasionally.

  4. Remove the lid and stir through mango chutney, double cream and natural yogurt. Warm through gently and season.

  5. Scatter with chopped coriander leaves and serve with basmati rice and naan.

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