Chicken tikka masala

• vegetable oil↗4 tbsp tbsp
• butter↗25g g
• onion↗4

  coarsely chopped

• tikka masala paste↗6 tbsp tbsp

  (use ready-made from store or make your own – see recipe below)

• red pepper↗2

  seedless, cut into large pieces

• boneless skinless chicken fillet↗8

  cut into 2.5 cm cubes

• canned chopped tomatoes2 x 400g cans g
• tomato paste4 tbsp tbsp
• mango chutney2-3 tbsp tbsp
• cream↗150ml ml
• natural yogurt↗150ml ml
• coriander↗chopped

  leaves, for serving

Step-by-step instructions

1. 1

   Heat vegetable oil and butter in a large pot with a lid on the stove, then add the onion and a pinch of salt. Cook for 15‑20 minutes until soft and golden.

2. 2

   Add the tikka masala paste and pepper, then cook for another 5 minutes to remove the raw spice taste.

3. 3

   Add the chicken fillet and stir well to coat it with the paste. Cook for 2 minutes, then pour in the canned tomatoes, tomato paste and 200 ml water. Cover and simmer over low heat for 15 minutes, stirring occasionally, until the chicken is done.

4. 4

   Remove the lid, stir in the mango chutney, cream and natural yogurt, then gently heat through. Season, then set aside the portion you plan to freeze. It will keep in a sealed container in the freezer for up to three months.

5. 5

   Garnish with the remaining coriander leaves and serve with basmati rice and naan bread.