Ingredients

• 1 1/2 lb skinned chicken breast portions
• 6 Tbsp tikka paste
• 1/2 cup low-fat yoghurt
• 1 Tbsp oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 green chili, seeded and chopped
• 1 inch ginger, grated
• 1 Tbsp tomato paste
• 1 cup water
• melted ghee (butter)
• 1 Tbsp lemon juice
• fresh coriander, to garnish
• low-fat yoghurt, to garnish
• toasted cumin seeds, to garnish
• naan bread, to serve with
• LOVE

Directions

1. Cut the chicken into 1 inch cubes. Mix 3 Tbsp of the tikka paste and 4 Tbsp of the yoghurt together in a bowl; add the chicken and marinate for 20 minutes.

2. Heat the oil in a pan and fry the onion, garlic, chili and ginger for 5 minutes. Add the remaining tikka paste and fry for 2 minutes. Stir in tomato puree and water, bring to a boil and simmer for 15 minutes.

3. Thread chicken pieces onto wooden kebab skewers and preheat the grill. Brush grill pan with melted ghee / butter and cook chicken pieces under a medium heat for 15 minutes, turning occasionally. Optionally use a bbq, or stovetop grill marked griddle.

4. Put the tikka sauce into a blender and process until smooth. Return to the pan.

5. Add the remaining yoghurt and lemon juice, remove the chicken from the skewers and add to the pan. Simmer 5 minutes. Garnish with fresh coriander, yoghurt and toasted cumin seeds and serve with naan.

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