Keep calm, curry on and dig into this comforting bowl of tikka chicken masala.

SERVES 4
TOTAL TIME 45 MIN

INGREDIENTS

For the spice paste

4 cloves garlic, grated
2 tsp grated ginger
1 Tbsp garam masala
2 tsp ground turmeric
2 tsp ground coriander
2 tsp paprika
2 tsp tomato paste
500g chicken breast fillets
Salt and milled black pepper
1 cup yoghurt
3 Tbsp butter
2 onions, chopped
1 red chilli, seeded and chopped
3-4 curry leaves
1 can (410m1) tomato purée
1 tsp brown sugar
1 cup cream Handful fresh coriander, chopped

METHOD

1. Preheat oven to 200°C and switch on the grill.
2. Combine spice paste ingredients until smooth.
3. Use a sharp knife to score each chicken breast, taking care not to slice all the way through. Season well.
4. Combine yoghurt and half the spice paste. Toss with chicken to coat.
5. Spread chicken over a greased baking tray and spoon leftover marinade over fillets.
6. Grill for about 10-12 minutes. Chicken should not be cooked through. Remove and set aside.
7. Heat butter in a large pot and fry onion, chilli and curry leaves for about 3-5 minutes or until golden.
8. Add remaining spice paste and cook for 2-3 minutes.
9. Stir through tomato purée and sugar. Simmer gently for about 5-8 minutes.
10. Slice chicken into chunks and add to sauce.
11. Stir through cream and simmer over a low heat for 8-10 minutes.
12. Stir through coriander and season well before serving with garlic naan, roti or poppadums.