Add the olive oil to your pot or pan. Finely chop your red onion. Lightly fry this, until translucent. This usually takes me around 3-4 minutes.

Add Tikka Masala spice mix and stir until well coated.

Crush or grate the garlic. Cook for 1 minute.

Add your chicken thigh. Stir to ensure everything is mixed evenly. You want to cook the chicken until it is lightly browned on the outside, but it doesn't need to be cooked through.

Season well with salt & pepper.

Add the tomato puree and stir, cook for 1 minute.

Add the chicken stock.

15 minutes before serving stir through the soured cream and mix well.

Once sufficiently warmed back through serve with add a little coriander to the top.

Serve alongside your favourite rice (we make slow cooker rice sometimes) and with a nice naan bread, or other suitable accompaniments. We love Bombay potatoes or onion bhajis!