Simple, beautiful cooking. These are the only words needed to describe this dish. Dish is similar to a tikka masala but with more heat running through it. I keep making the same mistake though sadly over & over again…..no beer in the house to enjoy it with !!!!!!

This dish is usually a quicker dish to make if you precook your chicken or cook it separately in the oven using my usual marinade method but this time I cooked the dish with the chicken in it. This does however impact on the dish slightly. It takes longer due to adding cold raw chicken in so this has to naturally cook. Plus you do lose a little if the flavour by not having the additional marinade on the chicken.

That aside, this is a great dish which again is full of flavour.

Ingredients- 3 tbsp of rapeseed oil, 2 large heaped tbsp of garlic and ginger paste, 1 large onion finely diced, 3 green finger chillies finely diced, 2 tbsp of homemade curry powder, 1 tsp of chilli powder, 1/2 cup of tomato purée mixed with a little water, 2 cups of pre-made base sauce, 1/2 cup of single cream, 1/2 tsp of garam masala, pinch of salt, small handful of chopped coriander and 2tbsp of butter to finish the dish.

Method- heat the rapeseed oil. Once the oil is nice and hot add the garlic and ginger paste stirring it around the pan to flavour the oil.

Once the garlic and ginger paste has cooked out after a minute add the diced onion and fry for 3/5 minutes mixing it into the flavoured oil.

Once the onion has become nice and translucent add the chopped green chillies again mixing in. Fry for another minute.

Add the curry powder and chilli powder mixing well.

Don’t let the spices catch. Make sure everything is coated then add the tomato purée followed by the 1/2 a cup of the base sauce only.

Allow the base sauce to cook out slightly and reduce then add another 1/2 of a cup making sure you take all the caramelised bits off the side of the pan.

Add the chicken. Cook out the chicken for 10 minutes or so.

As the chicken cooks add the remaining base sauce allowing it to simmer. If you don’t want it too ‘saucy’ just add what suits you.

Once you’re happy with the chicken and the sauce has thicken beautifully season with the garam masala.

Stir well then add the butter mixing this into the sauce.

Finish the dish with the cream. Allow this to heat then remove it from heat all together so the cream doesn’t split.

You are left with an amazing dish!!

Finish with coriander.

I love making dhal so I served mine with dhal and shop bought naan bread…..too much phaff making my own 😊.

Thank you for reading my ramblings.