Make your own takeaway with this quick recipe for Britain's favourite dish - chicken tikka masala.
Serves 4
Ready in 15 minutes
1. Heat the passata in a deep, wide frying pan over a medium heat until simmering. Stir in the curry paste and cook for 1 minute.
2. Add the chicken tikka mini fillets and cream. Allow the sauce to come up to a simmer again and cook for 4-5 minutes, until the chicken is hot throughout.
3. Stir in the coriander and serve with cooked basmati rice and warmed naan bread.
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