(sorry it took so long lol)
This is my quick take on Hugh's wonderful Murgh Makhani, which is my preferred recipe if I have time to marinade the meat etc. Otherwise, this is an excellent quickie version.
1 tin chopped tomatoes, plus 1/3 tin water
5 whole cloves
1tbsp tomato puree
2 cloves garlic, chopped finely
juice of 1 lime
lots of ground black pepper
1 tsp each ground cumin, coriander and fenugreek
hot chilli powder to taste
1 good tbsp honey
4 oz butter
3 chicken breasts, chopped into chunks, or other parts of the bird as seen fit
Put the tomatoes, water and cloves into a pan and bring to the boil, cook until reduced, then add everything else, pop the lid on and leave until meat cooked through, stirring occasionally, and the sauce thickened. Before serving, add a dollop of cream and stir in.
I've just made quadruple this for the freezer, but using pheasant:
Freezes well, but omit cream. The spices are variable too - add in/leave out/add more/less as you like. I've also made up just a big pan of sauce for freezing too, so it's ready just to add meat/veg/boiled eggs to when thawed. Very versatile really.