Cook your meat/paneer of choice. I always recommend chicken tikka using my tikka spice blend, for this dish.
Combine 60g (approx 8 tbsp) of the curry kit and 200ml of hot water. Leave to sit for 4 minutes so that the mix can soak up the water.
Add 2 tbsp vegetable oil and a stick of cinnamon into the pan on a medium-low heat and cook for 2 minutes - this will infuse the oil. Then remove.
Add the mix and cook for 3 minutes, stirring frequently.
Add 300ml of chicken or vegetable stock and cook for 3 minutes, continuing to stir frequently.
Add 300g of passata, 1 tbsp of ghee or unsalted butter and cook on a medium heat for 5 minutes, cover, stirring occasionally.
Add cooked meat or paneer (chicken tikka is best), and 150ml of single cream, cover and cook on a low heat for 4 minutes, stirring frequently until the sauce thickens.
Serve with a chopped coriander and cream swirl garnish.
