Indian food has become very popular in recent years and you will find this chicken tikka masala very easy to make, writes Neven Maguire. Make sure you get good quality chicken. You could also use turkey breast and this recipe is an ideal way to use weekend leftovers later in the week. This tikka paste will keep for a week in the fridge and it also freezes well.

Chicken Tikka Masala

Serves 10

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4 onions chopped

1 oz butter

4 tbsp rapeseed oil

8 skinless chicken breasts, cut into chunks

6 tbsp tikka paste

2 red peppers, de-seeded and cut into chunks

2 x 400g tins of chopped tomatoes

4 tbsp tomato purée

200ml chicken stock

2 tbsp mango chutney

150ml cream

150ml natural yoghurt

For the tikka paste:

5 garlic cloves

Large knob of ginger, roughly chopped

1 red chilli, de-seeded and chopped

2 tsp ground cumin

2 tsp coriander

2 tsp turmeric

2 tsp garam masala

  • To make the tikka paste, blend all the ingredients together with 2tbsp of water for about one minute.

  • Heat the rapeseed oil and butter in a heavy based casserole pot and fry the onions for five to 10 minutes, until soft.

  • Add the tikka paste and peppers and fry for another five minutes . Next add the chicken, stirring to coat in the paste. Cook for two minutes, then add the tomatoes, tomato purée and stock. Bring to a simmer, place the lid on top and cook on a low heat for 20 minutes, stirring regularly.

  • Stir in the chutney, cream and yoghurt, re-cover and cook for a further 10 minutes, season to taste and serve with fresh coriander, steamed rice and naan bread.