25 minutes

• 2 tbsp Greenfields tikka masala blend
• 1 tbsp ginger and garlic paste
• 1 tbsp ghee or butter
• 1 onion chopped in large pieces
• 650 g chicken breast cut into bite size pieces
• 1 can chopped tomatoes
• 100 ml double cream
• fresh coriander for garnish

1. Mix the tikka masala blend with the ginger and garlic paste into a bowl and set aside.
2. Heat the butter in a large, wide based pan over a medium heat, once hot add the onion with a pinch of salt.
3. Cook, stirring, for 4-5 minutes until softened.
4. Add the chicken to the pan, cook, stirring, for 5-7 minutes or until browned, then add the tikka paste.
5. Continue cooking for 2 minutes more until fragrant.
6. Add the tomatoes and cream and bring to the boil.
7. Reduce heat to low and cook, stirring occasionally for 10 minutes until the chicken is cooked through – no pink. This is your tikka masala sauce.
8. Garnish with fresh coriander.
9. Serve with white basmati rice, naan and mango chutney.