Name: Chicken tikka masala
Total time: 1 h
Yield: Serves 8
Cuisine: British
Ingredients: 4 chicken breasts, each cut into 4-6 pieces; 1 jar tikka masala curry paste; butter; a small handful coriander, chopped; oil, for frying; 1 onion, finely chopped; 1 tbsp garam masala; 400g tin chopped tomatoes; 2 tsp tomato purée; 2 tsp sugar; 142ml carton double cream; 1 tbsp ground almonds

Tiffin box filled with chicken jalfrezi and rice

Ingredients

4 chicken breasts, each cut into 4-6 pieces
1 jar tikka masala curry paste
butter
a small handful coriander, chopped

Sauces

oil, for frying
1 onion, finely chopped
1 tbsp garam masala
400g tin chopped tomatoes
2 tsp tomato purée
2 tsp sugar
142ml carton double cream
1 tbsp ground almonds

Method

STEP 1
Put the chicken in a bowl and add 4 tbsp tikka paste, mix together well and leave for an hour.
STEP 2
Meanwhile, to make the sauce, heat a little oil in a saucepan and fry the onion until it is softened and starting to brown. Add the garam masala and cook for a minute, then add the chopped tomatoes, tomato purée and sugar and bring everything to a simmer. Cook for 10-15 minutes until the tomatoes thicken then add the cream and almonds and simmer for 2-3 minutes.
STEP 3
Heat the oven to 220C/fan 200C/gas 7. Spread the chicken pieces on a rack over a roasting tin and cook for 15 minutes until just cooked.
STEP 4
Add the chicken to the sauce, season with salt and stir in a knob of butter and the coriander.