Creamy, mildly-spiced and full of fantastic flavour – this classic Indian chicken curry is an international favourite that's super easy to rustle up at home. In just 30 minutes you can be tucking into a silky curry with warming heat from tandoori masala and fresh chillies, which is balanced perfectly with velvety butter and indulgent double cream.
- Put the chicken in a small mixing bowl. Add 2 tbsp tandoori masala spice mix and 1 crushed garlic clove. Stir well, cover and set aside in the fridge to marinate for 1 hour or at room temperature for 30 minutes.
- Add the remaining crushed garlic, onion and green chillies to a large frying pan with 1 tbsp olive oil and fry over a medium heat for 2 minutes. Add the cardamom pods and cinnamon and continue to cook for 2 minutes, or until the onions are golden brown. Add the remaining tandoori masala spice mix and chilli powder to taste and cook for 1 minute before adding the chopped tomatoes to the pan. Simmer over a low heat for 6-8 minutes.
- In a separate pan, melt the butter with the remaining olive oil, then add the chicken pieces and fry over a medium heat for 3-4 minutes. Add the cooked chicken to the tomato sauce and continue cooking for a further 5 minutes until cooked through with no pink meat remaining. Remove the pan from the heat and allow to stand for 5 minutes before adding the double cream (or yogurt) and mix until smooth.
- Serve with boiled basmati rice.
Tip: To make the curry go further, add a tin of drained and rinsed chickpeas to the pan when you add the chopped tomatoes. When you take the curry off the heat, stir through a bag of ready washed baby spinach. It will wilt in the heat of the sauce and add great flavour and colour to the dish!
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.