Ingredients

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

Instructions

1. Toss the chicken with the tandoori paste and refrigerate for 45 minutes.
2. Melt the butter in a large frying pan over a gentle heat and cook the onion, garlic, ginger and dry spices until the mix is fragrant and the onion has softened.
3. Add the chicken, tomatoes and chicken stock to the pan and bring to a simmer, cover and cook stirring occasionally for 15 minutes, remove lid and cook for a further 15 minutes until chicken is tender and sauce is thick.
4. Stir the cream into the sauce. Simmer for 1-2 minutes until warmed through. 

Garnish with fresh coriander and serve with basmati rice and seasonal vegetables