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.

60 cm Induction Ceramic Hob

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