Chicken tikka masala with curry and tandoori pastes

Warm the vegetable oil in a small pan and add mustard seeds until they briefly crackle, following the source mustard-oil alternative. Carefully transfer the flavored oil to a large pan.

Finely chop garlic, onion and chiles. Cook gently in the flavored oil until the onion softens. Stir in curry paste, tandoori paste, tomato paste and garam masala and cook briefly until fragrant.

Add canned tomatoes, breaking them up, and simmer until the sauce reduces and thickens. Add a little water if needed. Stir in malt vinegar and the cooked chicken tikka.

Continue until all chicken is reheated to 74°C, not merely for the source short two-minute warming. Lower the heat, stir in cream and cilantro and serve promptly.