Dice the chicken and rub it with the tandoori masala. Set aside. Put 3 tbsp of oil in a large shallow pan. Set over medium heat. When hot, add the onions, garlic and ginger & fry for 10-12 mins or until the onions are soft and starting to turn brown.
Turn the heat down, add the spice mix, tomato paste and the tinned chopped tomatoes & the full-fat Greek yogurt. Stir well and cook for 5 mins. Blend the mixture with a hand blender until smooth.
In a separate non-stick frying pan, set on medium-high heat fry the chicken for 7 mins or until it starts to get golden brown. It does not need to cook through.
Add the chicken to the blended sauce. Return to low heat and simmer for about 20-22 mins.
Add some hot water to adjust the consistency according to your liking.
Add sugar and butter.
Mix thoroughly to create a thick and creamy sauce.
Make the spice mix before you start cooking Use full fat Greek yogurt so the sauce doesn’t split while cooking)
The flavors were spot on and it was so easy to make.