Name: Chicken tikka masala
Prep time: 49 min
Total time: 49 min
Yield: 10 portions
Cuisine: indien
Ingredients: 150ml natural yogurt; 6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below); 4 tbsp tomato purée; 2-3 tbsp mango chutney; 2 red peppers deseeded and cut into chunks; chopped coriander leaves, to serve; "text": "Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden."; 2 x 400g cans chopped tomatoes; "text": "Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through."; 4 onions roughly chopped; 4 tbsp vegetable oil; 8 boneless, skinless chicken breasts cut into 2.5cm cubes; 150ml double cream; 25g butter

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