6 heaped tbsp tikka masala paste (or see below to make it
2 red peppers, deseeded and cut into chunks
6 chicken thigh fillets, cut into 2.5 cm cubes
1 x 400 gm cans chopped tomatoes
4 tbsp tomato purée
2 to 3 tbsp mango chutney
150 ml double cream
150 ml natural yoghurt
chopped coriander leaves, to serve
For the tikka masala paste:
10 garlic cloves
2 large knob of fresh root ginger, roughly chopped
2 red chillis, deseeded and roughly chopped
4 tsp ground cumin
4 tsp ground coriander
2 tsp turmeric
2 tsp paprika
2 tsp garam masala
the seeds from 8 cardamom pods
To make the tikka masala paste, combine all the ingredients
and whizz them together in a small food processor.
Heat the oil and butter in a large, lidded casserole on the
hob, then add the onions and a pinch of salt. Cook for 15-20
minutes until soft and golden. Add the paste and peppers, then
cook for 5 minutes more to cook out the rawness of the spices.
Add the chicken and stir well to coat in the paste. Cook
for 2 minutes, then tip in the tomatoes and the tomato purée.
Cover with a lid and gently simmer for 15 minutes, stirring
occasionally, until the chicken is cooked through.
Remove the lid, stir through the mango chutney, cream and
yoghurt, then gently warm through. Season, then set aside
whatever you want to freeze. Scatter the rest with coriander
leaves and serve with basmati rice and naan bread.