Creamy chicken tikka masala

SERVES 4 — ready in 45 minutes, plus marinating 150g fat-free natural yoghurt Juice of 1 lime 5 tbsp tikka curry powder

4 skinless and boneless chicken breasts, cut into bite-sized chunks 1 onion, grated 4 garlic cloves, crushed 2cm piece fresh root ginger, peeled and grated

1 red chilli, deseeded and chopped, plus sliced chilli to serve 1 tsp ground cinnamon 1 tsp ground cumin 6 tbsp tomato purée 5 tbsp fat-free natural fromage frais

Finely chopped fresh coriander, to serve Boiled dried rice, to serve Carrot ribbons and cucumber matchsticks, to serve IN A LARGE dish, mix together the yoghurt, lime juice and 3 tbsp curry powder. Season, add the chicken and toss well. Marinate in the fridge for 4 hours or overnight if you have time. When you’re ready to cook, preheat the grill to medium. Now, place a large non-stick frying pan over a medium heat. Add the onion, garlic, ginger, chilli, cinnamon, cumin, remaining curry powder and a few tbsp water. Stir-fry for 2-3 minutes, then stir in the tomato purée and 250ml boiling water and bring to the boil. Reduce the heat to low and simmer for 12-15 minutes, stirring often. Meanwhile, thread the chicken chunks on to metal skewers and grill for 12-15 minutes or until cooked through and lightly charred, turning occasionally. Slide the chicken chunks off the skewers into the sauce and stir them in. Remove the pan from the heat and stir in the fromage frais. Scatter over the coriander and sliced chilli and serve hot with rice and a carrot and cucumber salad.