Ingredients

The marinade
1 tablespoon Tikka masala
Curry paste
150g 0% fat Greek yoghurt
2 Free-range chicken breasts each cut into 5-6 large chunks
Salt
The sauce
1 Rounded tablespoon tikka masala curry paste
1 Onion, finely chopped
200g Passatta
200ml Tin reduced-fat or light coconut milk
1 tablespoon 0% fat Greek yoghurt
A handful of coriander, chopped
Nutritional Information
Per serving:
526 Calories
The fragrant rice
100g Basmati rice
Salt
5 Curry leaves
1/2 teaspoon Black mustard seeds
1 Cinnamon stick
a pinch Saffron (optional)
Method: How to cook low-fat chicken tikka masala with fragrant rice
1 To make the marinade, mix the curry paste, yoghurt, chicken and salt together, cover and leave overnight in the fridge to absorb all the delicious flavours.

Description

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