Chicken Tikka Masala

Chicken Tikka Masala
(Recipe adapted from The Curry Kitchen Cookbook)

Serves: 6
SmartPoints per Serve: 8

12 boneless small chicken thighs, cut into chunks
100 grams plain reduced fat yoghurt
8 tablespoons Indian Masala Paste or Tikka Masala Paste
2 tablespoons oil
1 onion
3 garlic cloves, crushed
2 teaspoons finely grated ginger
1/2 teaspoon chilli powder
1 cup chicken stock
400 gram can diced tinned tomatoes
1 tablespoon tomato paste
1/3 cup reduced fat thickened cream
fresh coriander, chopped, to garnish

Combine chicken, yoghurt and half the Masala Paste in a bowl.  Cover and place in the fridge for 3 - 4 hours to marinade or longer if time permits.

Heat half the oil in a saucepan over medium heat.  Add onion, garlic, ginger and chilli powder and stir for 5 minutes or until golden.  Add the remaining curry paste and cook, stirring, for 2 minutes or until aromatic.

Add stock, tomatoes and tomato paste.  Bring to the boil and then reduce heat to low.  Simmer for 15 minutes or until sauce thickens slightly.

Heat remaining oil in a large frying pan over medium heat.  Sear chicken and cook for 5 minutes or until lightly browned.  Add chicken to sauce and simmer for 15 minutes or until cooked through.

Add cream 5 minutes before serving and stir well to combine.  Garnish with coriander and serve with steamed Basmati rice (3sp for 1/2 cup) and small Pappadums (0sp each if cooked in the microwave).