This is a rich tomatoey curry, with a lot of taste and a proper kick. The recipe has evolved over time and has become a real favourite in my family. I cook it in advance and freeze it in foil takeaway trays. You can add more yoghurt and reduce the tandoori masala powder if you prefer a milder curry.
Serve with naan bread and basmati rice. Scrummy!
Instead of the passata, you could use a tin of chopped tomatoes.
The recipe rocks. It's very similar to the very popular Butter Chicken recipe, with the major difference that it uses tomato passata rather than coconut milk, which makes it much healthier for you. It's also very easy to adjust the strength. My wife doesn't like very spicy stuff (normal Madras) but she loved this. Will be doing this quite frequently I think! - 03 Feb 2015
done this tonight, it was nice but not really a madras! Need's a lot more spice added to it to get to the madras standard. I would do this again (Id just add lots more spice to give it that heat kick) - 17 Feb 2015
Absolutely lush. I cant say I tweaked it as i used the exact ingredients listed, but just a slightly different quantity due to me wanting to make more to feed more people. Its thick, tasty and the spices used are a mix of perfection. Can easily adjust the spiceyness of it just by using a different powder or less or more of the madras powder. Ive had it with pilau rice and naan bread and rice soaked up the sauce beautifully and the chicken had absorbed all the flavours by the time id finished with the slow cooker. Highly recommended - 11 Dec 2015