- STEP 1
For best results use a flameproof casserole pot with lid.
Add the butter to the pot on a low heat. Add the Onions, stir well and cover. Cook for 10 - 15 mins stirring occasionally until soft & golden.
- STEP 2
If making your own Masala paste then blitz all the ingredients in a small food processor to form a paste. Add more oil or water if it sticks and does not mix in the processor. When the onions are done, add your paste (or the shop bought paste) to the pot, stir well and cook for 2 - 3 mins.
- STEP 3
Add the chicken, stir well and raise the heat to medium. Cook for 3- 4mins.
- STEP 4
Add the chopped tomatoes, tomato soup & tomato puree, stir well, reduce the heat, cover and simmer for at least 20 mins. Stir occasionally. (If you want to simmer for longer you may need to add 50 - 100 ml of water at this point).
- STEP 5
Ensure the Chicken is cooked, taste & season if required. Turn off the heat and add the cream, yoghurt and Mango chutney. Stir well and leave to warm through for a couple of minutes.
- STEP 6
Serve with Naan, Rice and any other Indian snack you fancy.