Chicken Tikka Masala
2 tbsp vegetable oil or ghee
1 onion, thinly sliced
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, cut into strips
2 tbsp tikka masala paste
1 x 400g/14oz can tomatoes
450ml/¾ pint/1¾ cups hot vegetable stock
225g/8oz/1 cup natural yogurt
2 tbsp mango chutney
boiled rice to serve
1 Heat the oil or ghee in a large pan. Add the onion and cook over a medium heat for 8 minutes until tender and golden. Add the garlic and chicken strips and cook, stirring occasionally, for 5 minutes or until golden brown.
2 Stir in the tikka masala paste, then add the tomatoes and hot stock. Bring to the boil, then reduce the heat, cover the pan and simmer over a low heat for 15 minutes or until the chicken is cooked through.
3 Stir in the yogurt and mango chutney and heat through very gently without boiling.
4 Serve hot on a bed of boiled rice.