Ingredients
4 skinless, boneless chicken breasts
4 tbsp readymade tandoori paste
2 tbsp natural yoghurt
3 tbsp vegetable oil or ghee (clarified butter)
1 cinnamon stick
8 cardamom pods
1 large onion, finely chopped
3cm/1¼in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½-1 tsp cayenne pepper (depending on how hot you like it)
1x200g can chopped tomatoes
150ml/5fl oz chicken stock or water
1½ tsp garam masala
½ lemon, juice only
½ tsp salt
Method
1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.
2. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.
3. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread.
