Butter Chicken 250g Simon Johnson

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Marinate 750g diced chicken thigh fillets, 5 tbsp paste and 1/2 a cup of natural yoghurt for 1 hour or overnight for best results. Stir-fry chicken on high  heat until just cooked.  Add 1 & 1/2 cups tomato puree and cook for 10 mins until liquid has evaporated slightly.  Add 1 tbsp sugar and 1/3 cup cream and heat through.

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