Chicken Makhani Recipe
230g tin of chopped tomatoes
1 teaspoon tomato puree
2-3 cm piece grated root ginger
2 garlic cloves, crushed
1-2 green chillis, deseeded
200ml chicken stock
15g ground almonds
1 teaspoon sugar
1 x 200g pack of cooked chicken tikka fillets
1 tablespoon reduced fat butter
1 teaspoon garam masala
bunch fresh coriander
1 Place the chopped tomatoes, tomato puree, ginger, garlic, chillis and chicken stock into a large saucepan and simmer uncovered for around 10 minutes until the sauce has thickened and reduced.
2 Stir in the ground almonds, sugar and chicken pieces, heating through gently for about 6-7 minutes.
3 Stir in the butter, garam masala and coriander. Serve straightaway, with some plain boiled rice or a hot naan bread.