Chicken Tikka Masala

Instructions

1. Heat the oil and butter in a large heavy-based pan with a lid. Add the onions, garlic, chilli and ginger and cook for 10 minutes over a medium heat, until soft and lightly golden. Stir in the tikka masala paste and cook for 1 minute. Season to taste.
2. Add the tomatoes, coconut cream and chicken stock or water. Bring to the boil, then lower the heat and simmer for 15-20 minutes, until reduced by half and thickened.
3. Tip in the chicken strips and yoghurt and stir well to combine.
4. Bring back to a gentle simmer, then cover with a lid and cook for another 15-20 minutes, until the sauce is nicely reduced and the chicken is tender.
5. To prepare the saffron rice, place the saffron threads into a small bowl and pour over a little boiling water and leave to infuse. Melt the butter in a large heavy-based pan with a lid. When it’s just starting to foam, tip in the rice and cardamom.
6. Stir the rice for 2 minutes over a medium heat and season with a little salt. Pour over enough boiling water to cover the rice by 2.5cm (1in), bring to a simmer and put on the lid.
7. Allow to cook for 5 minutes, then pour in the saffron, including the water that it’s been soaking in.
8. Cover the pot again and continue to cook for a further 5 minutes, or until the rice is just cooked but retains some bite.

To serve:

Spoon the chicken tikka masala into warmed serving bowls and put the saffron rice into separate bowls. Add dollops of yoghurt to each bowl of chicken tikka masala and a good scattering of coriander leaves to garnish.