Fixings

4 tbsp vegetable oil

25g margarine

4 onions, generally cleaved

6 tbsp chicken tikka masala glue (utilization shop-purchased or make your own - see formula, beneath)

2 red peppers, deseeded and cut into lumps

8 boneless, skinless chicken bosoms, cut into 2½ cm solid shapes

2 x 400g jars cleaved tomatoes

4 tbsp tomato purée

2-3 tbsp mango chutney

150ml twofold cream

150ml common yogurt

System

1.Heat the oil and spread in a huge, lidded dish on the hob, then include the onions and a squeeze of salt. Cook for 15-20 mins until delicate and brilliant. Include the glue and peppers, then cook for 5 mins more to cook out the flavors' crudeness.

2.Add the chicken and mix well to coat in the glue. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Spread with a cover and tenderly stew for 15 mins, blending every so often, until the chicken is cooked through.

3.Remove the cover, mix through the mango chutney, cream and yogurt, then tenderly warm through. Season, then put aside whatever you need to stop (see tips, beneath). Scramble the rest with coriander leaves and present with basmati rice and naan bread.