Tandoori Chicken with Tikka Masala Vegetable Curry –

Ingredients

• 1 tsp garlic puree
• 1 tsp ginger puree
• 100g tikka masala paste
• 250ml tomato passata
• 60ml double cream
• 100ml water
• 400g can chickpeas, drained
• 300g cauliflower florets
• 2 medium carrots, peeled and cut into 3/4cm diagonal slices
• 4 200-225g bone in, skin-on chicken thighs, each slitted 3 times across top
• 2 tbsp oil, divided
• 3 tbsp tandoori paste
• 4 tbsp plain full-fat yogurt, divided
• Salt and pepper, to taste
• 2 tbsp chopped coriander (leaves and stalks), plus extra leaves, to serve
• Basmati rice or nan bread to serve