Comfort food DINNERS

Recreate your favourite takeaway at home

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Tandoori style butter chicken

Weekend comfort food, perfect for a night in with the family.

SERVES 4 PREP 20 mins, plus marinating COOK 10 mins

*450g boneless, skinless chicken thighs, each cut into 4 pieces

* 2tbsp tikka masala curry paste

* Juice 1/2 lemon, plus wedges, to serve

* 2tbsp plain natural yogurt

FOR THE CURRY SAUCE

* 2tbsp vegetable oil

*1 large onion, thinly sliced

*3 garlic cloves, crushed

*5cm piece fresh ginger, grated

* 2tbsp tikka masala curry paste

* 400g tin crushed tomatoes

*150ml single cream

* Flaked almonds, toasted, to serve

TO SERVE

* Coriander leaves, rice or naan bread

• In a large bowl, mix the chicken, curry paste, lemon juice, yogurt and a pinch of salt. Set aside to marinate for at least 30 mins, or cover and chill overnight.

• For the sauce, heat the oil in a large frying pan. Add the onion and cook over medium-high heat for 15 mins, until softened and golden. Add the garlic and ginger, then cook for 1 min.

• Add the curry paste and cook for 2 mins, until the oil starts to separate. Stir in the tomatoes, then simmer for 10 mins, until reduced to a thick sauce.

• Meanwhile, heat the grill to high. Put the chicken on a foil-lined tray and grill for 10 mins, turning halfway, until cooked through and a little charred.

• Whizz the tomato mixture with a stick blender until smooth. Add the cream and return to a medium heat. Stir in the chicken; cook for a few minutes, until piping hot, then serve topped with flaked almonds and coriander leaves, with rice and/or naan bread on the side.

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