Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the chicken in a bowl and add 4 tbsp tikka paste, mix together well and leave for an hour.
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.
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.
Add the chicken to the sauce, season with salt and stir in a knob of butter and the coriander.