This is a great dish for sharing if you have family and friends around. I made it in a large pot which a placed on the centre of the table and everybody helped themselves, served it with Basmati rice, and I also made some flatbreads which are perfect for dipping in the sauce. It’s the perfect solution for a gathering and it's so easy to make.
500g skinless & boneless chicken thighs
For the marinade
200g natural yoghurt
2 tbsp tikka masala paste
Salt & pepper
For the curry
Olive oil, for cooking
1 onion, sliced
3 cloves garlic, minced
3 tbsp tomato puree
1 tsp garam masala
300ml Carol’s Stock Market Chicken Stock
Salt & pepper
Sliced almonds, to serve
Roughly chopped coriander, to serve
Cut chicken into bite-size pieces then transfer to a large bowl. Add the yoghurt, tikka masala paste and season well with salt and pepper. Mix well then cover and leave to marinade in the fridge for at least 1 hour.
Heat a deep pan over medium heat then add a drizzle of oil. Add the onion and garlic then cook until the onions are tender.
Stir through the tomato puree and garam masala, cooking for a few minutes.
Add the marinated chicken along with the chicken stock. Stir well to mix then leave to simmer, uncovered, for about 20 minutes.
Taste for seasoning and add more salt and pepper if needed.
Serve with warm naan or basmati rice garnished with chopped coriander and sliced almonds.