PREP 5 MINS COOK 30 MINS
1tbsp groundnut oil
1 onion, sliced
500g pack chicken fillets
4-6tbsp tikka masala paste
120g pot natural yogurt
small bunch coriander
mini poppadoms, to serve
1 Heat the oil in a large wok and gently fry the onion for 5 mins to soften. Add the chicken fillets and cook for 10 mins, turning as needed, until browned.
2 Stir in the tikka masala paste (check jar instructions, as different brands vary in strength) and cook for a few minutes to cook-off the raw spice taste.
3 Add 150ml of water and warm through for 5 mins. Stir in 120g pot of natural yogurt, then immediately turn off the heat. Serve sprinkled with a several sprigs of coriander.
Per serving: 225cals, 8g fat, 1g sat fat, 5g carbs