500g skinless chicken thighs, cut into bite-sized pieces
1 tin chopped tomatoes
1 tbsp mango chutney
100ml natural yoghurt
100ml double cream
Salt & pepper
Fresh coriander, roughly chopped
Heat the oil in a large, heavy-based pan and add the onions. Cook for a minute over a high heat before turning the heat right down to low, and cooking for 20 minutes, stirring every so often, until the onions are completely softened and caramelised.
Take off the lid and stir in the garlic and ginger. Turn up the heat to medium and cook for a minute or two before stirring in the tikka masala paste. Cook for a minute or two until fragrant. Stir in the tomato puree and the chicken and fry for a minute before adding the tomatoes. Bring to the boil and simmer for 10 minutes, until the chicken is cooked.
Stir in the chutney, yoghurt and cream and season with salt and pepper. Garnish with coriander and serve with basmati rice and naan bread.