Chicken Masala with Yoghurt

Method:
Cut chicken into small bite size pieces and pre-marinate in the tikka masala paste (use 1 teaspoon for the marinating - anywhere from 10 minutes to 1 hour before cooking). In a pan, sweat off the onion, garlic and ginger in a small amount of olive oil. Add the cumin and mustard seeds, combine and stir for 1-2 minutes. Add the chicken pieces and brown off in a pan. Add ½ tin of tomatoes and cook for a further 5 minutes, stirring as you go. Add around 4 tblspns of yoghurt - 1 tblspn at a time. Cook for a further five minutes.

To Serve:
Place portions into deep dish dinner bowls and garnish with coriander or basil. Serve with freshly cooked basmati rice and pompadoms. (If making this dish as an entree, you do not need the rice and can just do shards of pompadoms on the side). To cook pompadoms, place 1-2 at a time in the microwave and cook for 40-60 seconds. Print this recipe