Ingredients
- 60 grams yogurt (2 tablespoons, thick natural)
- 4 tablespoon Tikka Paste (Sharwood's brand specified)
- 1 kilogram boneless skinless chicken breast (cut into 4 cm cubes)
- 2 tablespoon oil (vegetable oil)
- 400 grams onions, chopped
- 600 grams tomatoes, chopped
- 1 tablespoon butter
- Salt, pinch of
- Sugar, pinch of
- 150 ml cream
- Lemon (1/2 lemon)
- 3 tablespoon coriander, fresh chopped
- Steamed rice, to serve
- Pappadums (6 pappadums, to serve)
- Mango Chutney, to serve
How to Make
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Step 1: In a bowl, mix yoghurt and 1/2 of the tikka paste and add the chicken and mix well to coat and then cover with cling wrap and put in the fridge for at least 2 hours, or over night, to marinate.
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Step 2: Heat oil in a large heavy based pan over low heat and add onion and saute for 10 minutes or until onion is light golden brown.
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Step 3: Add remaining tikka paste and cook for a further 2 minutes; if the sauce begins to stick, sprinkle in a small amount of water.
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Step 4: Add tomatoes and butter and cover and leave to cook, stirring at regular intervals for 30 minutes.
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Step 5: Remove chicken from marinade and add to the sauce and continue to for a further 10 to 15 minutes or until the chicken is cooked through.
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Step 6: Add salt and squeezed juiced from lemon half and sprinkle with chopped coriander and serve hot with steamed rice, pappadums and chutney.
We hope you enjoy this recipe!
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