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1kg chicken thigh fillets, cut into large chunks
¼ cup tandoori paste
50g Anchor Butter
1 onion, sliced
1 clove garlic, crushed
1 teaspoon ginger, grated
1 bay leaf
1 teaspoon garam marsala
1 cinnamon stick
1 teaspoon sweet paprika
400g can diced tomatoes
200ml chicken stock
Garnish with fresh coriander and serve with basmati rice and seasonal vegetables
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