Step 1

Score chicken and season with salt. Combine Sharwood's Tandoori Curry Paste and yoghurt; spread over chicken. Cover and chill for 2-4 hours; drain.

Step 2

Preheat oven to 200°C. Place chicken on a wire rack over a roasting tray. Drizzle with butter and bake for 20 minutes. Cut into chunks.

Step 3

Heat oil in a large saucepan over medium heat. Add onion and cook for 3 minutes. Add chilli, butter chicken simmer sauce and tomatoes; bring to the boil. Reduce heat and simmer for 10 minutes. Add chicken, cream, salt and pepper.

Step 4

Simmer for 10 minutes. Serve with rice and mango chutney, garnish with coriander.