Step-by-Step Instructions

1. 1.Prepare the Pot

   Place a large pot or Dutch oven on your cooker and turn on the heat.

2. 2.Sauté Ginger Garlic Paste

   Add 4 tablespoons of vegetable oil to the pot. Once warm, add 2 tablespoons of ginger garlic paste and fry it out until fragrant, about 1-2 minutes.

3. 3.Toast Spices

   Add 1.5 teaspoons each of garam masala, curry powder, and cumin powder to the pot. Fry them down for about 30 seconds to a minute to release their aromas and remove bitterness.

4. 4.Add Chicken

   Introduce 600g of diced chicken breast to the pot. Stir well to coat the chicken thoroughly in the spices.

5. 5.Incorporate Tomatoes and Soup

   Pour in 1 can of chopped tomatoes and stir to combine. Then, add 1 can of Heinz Cream of Tomato Soup, stirring thoroughly to ensure all ingredients are well mixed.

6. 6.Simmer the Curry

   Cover the pot with a lid and let the curry simmer on a medium heat for 20 minutes, allowing the chicken to cook through and the flavors to meld.

7. 7.Adjust Consistency and Seasoning

   After 20 minutes, remove the lid. If the curry is too thin, increase the heat slightly and reduce it down to your desired thickness.

8. 8.Add Salt and Mango Chutney

   Add salt to taste (starting with just under a teaspoon) and 2 tablespoons of mango chutney. Stir well.

9. 9.Sweeten the Curry

   Taste the curry. If you prefer a sweeter Chicken Tikka Masala, add 2 tablespoons of sugar and stir until it dissolves completely.

10. 10.Add Cream

    Once the curry has cooled slightly, stir in 2 tablespoons of double cream to give it a rich, silky texture.

11. 11.Serve and Garnish

    Ladle the Chicken Tikka Masala into serving dishes. Garnish with a drizzle of cream and fresh chopped coriander.