Ingredients

For the marinade 1 tablespoon tikka masala paste Patak's brand 150 g 0% fat Greek Style Yoghurt 2 free range chicken breasts each cut into 5-6 large chunks Salt For the sauce 1 tablespoon tikka masala paste 1 medium Onion finely chopped 200 g Passata 200 medium 1/2 fat Coconut milk 1 tablespoon 0% fat Greek Style Yoghurt Coriander chopped For the fragrant rice 100 g Basmati rice Salt 5 curry leaves ½ teaspoon black Mustard seeds 1 cinnamon quill Saffron optional

Description

For The MarinadeFor The Marinade. Mix The Curry Paste, Yoghurt, Chicken And Salt Together, Cover And Leave Overnight In The Fridge To Absorb All The Delicious Flavours. Heat A Griddle Pan Until Smoking. Wipe The Marinade Off The Chicken And Place On The P

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