A healthier fakeaway choice!
1 In a bowl, mix all of the tikka masala spices together. Add the sour cream and stir to combine.
2 In a large sealable bag, combine the chicken pieces with the salt, garlic, ginger, lemon juice and half of the tikka mixture. Allow to marinate for at least 30 minutes.
3 Meanwhile, melt the butter in a large pan over a medium heat. Add the onion and the remaining tikka mix and cook for 3-4 minutes.
4 Add the tomatoes and stock. Bring to a boil, then simmer for 10 minutes. Use a stick blender to whizz until smooth.
5 Add the chicken to the sauce. Cover and allow to simmer over a medium-low heat for 15-20 minutes or until the chicken is completely cooked through.
6 Add the red pepper and green beans and season to taste. Simmer for another five minutes.
7 Stir in the cooking cream and heat through for two minutes. Serve the curry in bowls with basmati rice and some fresh coriander.