Recipe Cook Time
|:||2 Hours 30 Minutes|
Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.
Preheat the oven to 180C/350F/ Gas Mark 4.
Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.
Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
Put in the chicken pieces and fry for 5 minutes.
Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.
Add 125 ml/5 fl oz water and cook for another minute.
Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
Serve with pitta breads, naans, or rice.