Ingredients
- chicken breasts 4, each cut into 4-6 pieces
- tikka masala curry paste 1 jar
- butter
- coriander a small handful, chopped
sauces
- oil for frying
- onion 1, finely chopped
- garam masala 1 tbsp
- chopped tomatoes 400g tin
- tomato purée 2 tsp
- sugar 2 tsp
- double cream 142ml carton
- ground almonds 1 tbsp
Method
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Step 1
Put the chicken in a bowl and add 4 tbsp tikka paste, mix together well and leave for an hour.
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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.
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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.
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Step 4
Add the chicken to the sauce, season with salt and stir in a knob of butter and the coriander.
Want to know how to make chicken curry? Check out our best chicken curry recipes here…
