Silky and Rich Chicken Tikka Masala

Quicker than others I've done, but to be honest, just as tasty - looks like it takes time but comes together quite quickly! 

                                       

Serves 5
2 tbsp sunflower oil
25g butter
2 large onions (either sliced or diced your preference)
2 red peppers chopped
10 chicken thighs skinless and boneless chopped into chunks (or more if hungry!)
400g tin tomatoes (or jar passata)
4tbsp tomato puree

3 tbsp mango chutney
150ml natural yog (full fat - low fat will split)
4 tbsp ground almonds
Juice of a lemon

1 tbsp garam masala 

20g butter stirred in at end 
coriander to serve

Curry Paste Ingredients

These need to be blitzed in food processor or add water and nutribullet:

5 garlic cloves

1 large knob ginger peeled and roughly chopped

1 red chilli de seeded

1 tsp turmeric

1 tsp paprika

1 tsp garam masala

seeds from 5 cardamon pods

a little water to bring together ( or as much needed if in nutribullet)

Method

Heat veg oil and butter in large skillet. add onions and pinch salt and cook through until golden brown and full of flavour - about 20 mins.

Add curry paste and red peppers to pan and cook out for about 5 mins without letting it catch to cook spices.

Add chicken thighs and stir well to coat in paste mix. Cook for a couple of mins before adding tomatoes, puree and 200ml water. Cover with a lid and simmer for 15 mins stirring occasionaly until chicken thoroughly cooked. 

Remove lid and stir stir through ground almonds, mango chutney and yogurt then warm through, stir butter through .and sprinkle final tbsp of garam masala.

Serve with rice and sprinkle with finely chopped coriander

**Can freeze if wished!

Enjoy!