Light chicken tikka masala with yogurt and basmati

Ingredients

For 1 serving

• Chicken breast140 g
• Nonfat Greek yogurt80 g
• Tomato passata150 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Garam masala2 teaspoons
• Paprika1 teaspoon
• Cinnamon1 pinch
• Basmati rice60 g
• Sunflower oil2 teaspoons
• Cilantroto taste
• Saltto taste

Contains: lactose,

Method

1. Cut the chicken breast into cubes of about 3 cm and mix with half the Greek yoghurt, half the garam masala and the paprika; leave to marinate for 15 minutes.
2. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered. Finely chop the onion and garlic and grate the ginger.
3. Heat a non-stick pan over high heat and sear the chicken for 6 minutes, turning, until golden and lightly charred on all sides; set aside.
4. In the same pan heat the sunflower oil over medium heat and fry the onion, garlic and ginger for 5 minutes, until soft and golden; add the remaining garam masala and the cinnamon and stir for 30 seconds.
5. Pour in the tomato passata, season with salt and simmer for 10 minutes over medium-low heat, until the sauce thickens; add the chicken and cook for 3 more minutes.
6. Take off the heat, stir in the remaining yoghurt and serve with the rice and torn fresh coriander.