Chicken Tikka Masala

Ingredients

• 1/4 cup coriander
• 1 small onion, finely chopped
• 410 g tomato puree
• 400 g white rice
• 100 g fat free bulgarian yoghurt
• 400 g skinless chicken breasts
• 1 spray olive oil
• 12.5 g tikka masala paste

Directions

1. Cut the chicken breasts in bite size chunks
2. Mix the tikka masala paste with enough of the yoghurt to cover the chicken fully.
3. Rub the yoghurt marinade into the chicken pieces and cover with cling wrap. Leave to refrigerate for a minimum of 2 hours, but it is recommended to marinate overnight for maximum taste.
4. Fry the onion in a non-stick deep base pan or pot, coated with olive oil spray and cook.
5. Add the chicken pieces when the onion is translucent and fry for 5 minutes, turning regularly to prevent burning.
6. Add the tomato puree. Simmer at a low heat for 15 minutes gently stirring every now and again to prevent burning.
7. Serve with white rice and fresh coriander.