700 g chicken thigh fillets trimmed, cut into 4cm pieces
1 tblsp vegetable oil
25 g butter chopped
1 onion finely chopped
2 cloves garlic crushed
2 tsps ground cumin
1 tsp mild paprika
1.5 cups tomato passata
300 ml tub light cooking cream
½ cup chicken stock
1 packet naan bread to serve
1 ½ cups white basmati rice steamed to serve
1 tbsp toasted flaked almonds to garnish
½ cup Greek yoghurt
2 tblsps tandoori curry paste
1 tblsp lemon juice
1 tsp garam masala
- To make marinade, combine all ingredients in a large bowl. Stir in chicken. Refrigerate, covered, for 30 minutes.
- Heat oil and butter in a large stockpot over a medium to high heat. Add onion and garlic. Cook, stirring occasionally for about 3 to 4 minutes or until soft. Add cumin and paprika. Cook, stirring for 1 minute, until fragrant.
- Add chicken. Cook, stirring for about 4 to 5 minutes, or until chicken has changed in colour. Add passata, cream and stock. Season with salt and pepper. Bring to boil. Simmer, uncovered, stirring occasionally, for about 25 minutes, or until chicken is cooked and sauce is slightly thickened.
- Serve with naan bread and steamed rice. Garnish with flaked almonds.