| 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. |
