Chicken tikka masala

Ingredients:

• 4 tablespoons vegetable oil
• 25g butter
• 4 onions, roughly chopped
• 6 tablespoons chicken tikka masala paste (see recipe below, or use store bought)
• 2 red peppers, deseeded and cut into chunks
• 8 boneless, skinless chicken breasts, cut into 2.5cm cubes
• 2 x 400g cans chopped tomatoes
• 4 tablespoons tomato purée 
• 2-3 tablespoons mango chutney
• 150ml double cream
• 150ml natural yogurt 

Masala Paste:

• 5 garlic cloves
• 1 large knob of fresh root ginger, roughly chopped
• 1 red chilli, deseeded and roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon garam masala
• Seeds from 4 cardamom pods

Directions:

1. Heat the oil and butter in a large casserole
2. Add the onions and a pinch of salt. Cook for 15-20 minutes until soft and golden. Add the paste and peppers and cook for 5 minutes
3. Add the chicken and stir well to coat in the paste. Cook for 2 minutes, add the tomatoes, tomato purée and 200ml water. Cover and gently simmer, stirring occasionally, until the chicken is cooked, about 15-20 minutes. 
4. Add cream, yogurt and mango chutney and warm through
5. To make the curry paste: Blend all the ingredients together with a small amount of water or oil to make a paste. Store in a fridge for up to 1 week.

"Now the spicy chicken tikka masala is ready to serve"