Oven Roasted Chicken Tikka Masala Casserole

Heat the oil and butter in a pan, sauté the onions and cardamom for 1 minute.

Add the blended paste, bell pepper, cream, yoghurt, tomato puree and diced tomato. Bring the mixture to a boil and season with salt and pepper.

Pour the mixture into a casserole with the chicken.

Mix well and leave the casserole to bake in the oven for 45 minutes (100°C, Slow cook) or until you achieve your desired texture.

Chef’s tip: Instead of cooking the chicken over the hob, baking it gives a very tender texture due to the slower cooking process in the oven.

When the chicken is ready, garnish with cilantro and serve with basmati rice and naan bread.

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