This mild Indian dish is a cult favourite that reportedly came into existence sometime in the 1950s when leftover tandoori chicken was mixed with a butter-enriched tomato sauce. Full of spiced flavour and a velvety texture, it’s easy to see why this curry has become a hit across the globe. Already rich with butter and yoghurt, we've used milk instead of cream for a lighter take on a weeknight version.
Cut chicken thighs into quarters. Place in a bowl with tandoori paste, ½ the yoghurt and the garam masala. Season with salt and pepper and mix to combine.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat. Bring to the boil, reduce heat to low and cover with a lid. Cook for 15 minutes or until cooked through. Leave covered until ready to serve. While the rice is cooking, continue with step 3.
Peel and finely grate ginger. Peel and crush garlic. Finely chop onion. Dissolve stock cube in 180ml (¾ cup) boiling water.
Melt butter in a deep frypan over medium-high heat. Add chicken and cook, turning, for 5–6 minutes or until golden brown on each side.
Add onion, garlic and ginger to the pan, reduce heat to low and cook for 4–5 minutes or until fragrant. Add tomatoes and stock and cook, stirring occasionally, for 18–20 minutes or until chicken is tender.
Add milk to curry and stir to combine. Pick coriander leaves from their stems. Divide rice and curry between bowls and top with remaining yoghurt and coriander to serve.