Serves 4
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For the marinade:

For the sauce:

To serve:

  1. In a bowl, combine all the marinade ingredients. Add the chicken and place in the fridge for at least three hours.
  2. Melt the butter in a large pan over a medium heat. Add the chicken, discarding the marinade, and brown on all sides.
  3. Add the garlic and chilli and cook for one minute. Stir in the coriander, cumin, paprika, garam masala, sugar and salt.
  4. Stir in the tinned tomatoes and bring to the boil, then reduce the heat and simmer for 15 minutes.
  5. Stir in the coconut milk and simmer for another 10-15 minutes.
  6. Sprinkle with chopped coriander and serve with plain natural yoghurt or raita.

Note: Raita can be used as an alternative to Plain natural yoghurt, if you wish.

Nutrition Facts

Per serving: 763kcals, 46.5g fat (29.1g saturated), 31.6g carbs, 11.4g sugars, 58.3g protein, 6.5g fibre, 1.103g sodium

ChickenDinnerFreezer-friendlyIndianSpecial OccasionsFamily mealsCuisinesDinner partyBudget meals

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