Prep
15 MIN
Cook
1 HR 30 MIN
Ingredients
500 g
Boneless chicken thighs
450 g
Plain yoghurt
2
Cloves garlic, minced
2 tsp
Garam masala
1 tsp
Turmeric
1/2 tsp
Chili powder
-
Large pinch of salt
3 tbsp
Vegetable oil
30 g
Unsalted butter
1 large
White onion, thinly sliced
1
Inch knob ginger peeled and minced
4 tbsp
Heinz Double Concentrated Tomato Puree
5 tbsp
Tikka paste
500 ml
Heinz Curry Tomato Base
2
Red peppers thinly sliced
_________
TO SERVE
-
Basmati rice
-
Coriander
-
Chilies
Instructions
Step 1
Marinate chicken in 150g yogurt, garlic, garam masala, turmeric, chili, and salt in a bowl for 1 hour.
Step 2
Preheat grill to high.
Step 3
Heat 2 tbsp oil and butter in a frying pan. Cook onions for 5 mins.
Step 4
Add minced ginger, 4 tbsp Heinz tomato puree, and 5 tbsp tikka paste. Cook for 2-3 minutes.
Step 5
Add Heinz curry tomato base, sliced red peppers. Simmer for 15 mins until thickened, adjust consistency with water if needed.
Step 6
Grill marinated chicken for 8-10 mins until cooked.
Step 7
Stir cooked chicken into the sauce. Add remaining 300 ml yogurt. Cook for 5 mins, season to taste.
Step 8
Serve with basmati rice, top with coriander and chopped chilies.