Chicken tikka masala

⏱ 65 min · Serves 10

A generous, crowd-pleasing curry of tender chicken in a spiced tomato sauce, softened with cream and yogurt. It makes plenty, so freeze half for a future easy dinner.

Per serving: 420 kcal · 40.0g protein · 16.0g carbs · 22.0g fat

Ingredients

• 4 tbsp vegetable oil
• 25g butter
• 4 onions roughly chopped
• 6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
• 2 red peppers deseeded and cut into chunks
• 8 boneless, skinless chicken breasts cut into 2.5cm cubes
• 2 x 400g cans chopped tomatoes
• 4 tbsp tomato purée
• 2-3 tbsp mango chutney
• 150ml double cream
• 150ml natural yogurt
• chopped coriander leaves, to serve

Method

1. Warm the vegetable oil and butter together in a big casserole with a lid. Tip in the chopped onions with a pinch of salt and let them cook gently for 15-20 minutes, stirring now and then, until soft, sweet and golden.
2. Stir in the tikka masala paste and the chunks of red pepper. Fry for about 5 minutes so the spices lose their raw edge and become fragrant.
3. Add the cubed chicken and turn it through the paste until every piece is coated. After 2 minutes, pour in the chopped tomatoes, tomato pur\u00e9e and 200ml water.
4. Put the lid on and let everything bubble gently for around 15 minutes, giving it an occasional stir, until the chicken is cooked all the way through.
5. Take off the lid and stir in the mango chutney, double cream and yogurt. Heat through gently without boiling, then taste and season.
6. Set aside any portions you plan to freeze at this point \u2014 they'll keep in an airtight container for up to three months. Shower the rest with chopped coriander and serve with basmati rice and naan.