- 750g Chicken thigh fillets, sliced
- 1/3 cup tandoori paste
- 1 tbsp oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 x 295g can Campbell’s Cream of tomato Condensed Soup
- 2 tsps garam masala
- 125ml double cream
Step 1In a medium bowl combine chicken and tandoori paste. Rub paste over the chicken until well coated. Set aside.
Step 2Heat oil in a large saucepan. Add onion and garlic cook over medium heat for 2 minutes until onion softens add garam masala. Cook for a further minute.
Step 3Add marinated chicken and cook for 4-5 minutes.
Step 4Add Campbell’s soup and 1 can of water, cover and simmer for 15 minutes. Stir through cream.
Step 5Serve with Naan bread. Garnish with coriander.