Created by ImPat on June 12, 2017
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.
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.
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.
Step 4: Add tomatoes and butter and cover and leave to cook, stirring at regular intervals for 30 minutes.
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.
Step 6: Add salt and squeezed juiced from lemon half and sprinkle with chopped coriander and serve hot with steamed rice, pappadums and chutney.