- 700 g Skinless boneless chicken breast Chopped into bite-size pieces
- 1 Onion See notes
- 400 g Chopped tomatoes 1x can
- 1 tsp Salt
- 2 tbsp Garlic puree Or 3 cloves if using fresh
- 3 tbsp Tomato puree
- 150 g Tikka masala paste
- 4 tbsp Mango chutney
- 2 tsp Garam masala Add before serving
- 100 ml Creme fraiche I use half fat | See notes
- Onion: If you're using frozen, use about 160g/6oz. Creme fraiche: I used around 100ml/0.5 cup of creme fraiche, however if you want a more creamy sauce feel free to add more, if you don't want to buy a whole pot you could leave this out, however it does give that classic tang. Chicken: You could use chicken boneless skinless thighs instead here, but they may need additional cooking time. Freezing: If you were making a batch of this, I would freeze without creme fraiche if possible. But if you’re just freezing leftovers this will be fine, it's just dairy can be a little temperamental when frozen! Serving suggestions: Rice, naan, raita, poppadoms
