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Low-fat chicken tikka masala with fragrant rice

INGREDIENTS
9`#oBVq For the marinade
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1 tbsp tikka masala curry paste#t8J yno
150g 0% fat Greek yoghurt
.d9{R"A*Ou7m6G 2 skinless chicken breasts each cut into 5-6 large chunks
+U$fT&lU7Din Pinch of salt)Dem^U
For the sauce
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1 heaped tbsp tikka masala curry paste0qS6QYy:['|` L
1 onion, finely choppedz9yE}w0p
200g passatta"k#|"GwL
200ml tin reduced-fat or light coconut milk"V C
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1 tbsp 0% fat Greek yoghurt
)lFsk9S/e`r,} Handful of coriander, chopped
EgS4x0\cAX For the fragrant ricep9J?6Ayp}+};m

u!?Ot5r4x 100g basmati rice$U9_
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Pinch of salti&fz:w;[8X
5 curry leaves
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1`y&Q_ NIR] 1 cinnamon stick
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ds9a9P-Ss Pinch of saffron (optional)&F#sN;|-[v;JT.V
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F`n+~p%v2O&H How to cook low-fat chicken tikka masala with fragrant rice
M1oP|\-t+m 1. To make the marinade, mix the curry paste, yoghurt, chicken and salt together, cover and leave overnight in the fridge to absorb all the delicious flavours.
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rAn1\&R,wMm&v? 2. Preheat a conventional oven to 220oC or a fan-assisted one to 200oC.
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3. Wipe the marinade off the chicken and place, piece by piece, onto a baking tray. Bake for 10 minutes or until slightly charred, but not cooked through.QT#x+G[2b
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4. You are just trying to get some colour here because the chicken will finish cooking in the curry sauce. Set the tikka chicken aside while you make the sauce.
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5. Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for five to eight minutes or until the onion is translucent and soft.)A8x4aF:s
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6. It is important to take the time to do this slowly because the onion will then release its natural sugars, producing a sweeter dish, but be careful not to do this over too high a heat because the curry paste will burn.7oNf1{;kY

,h-c/G/B.|F5C5sN 7. Add the passatta and coconut milk and bring to the boil. Turn down the heat and add the tikka chicken.
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8. Cook over a low heat for five minutes or until the chicken is cooked through. Finish by stirring through the yoghurt and coriander.D7}]OiW W
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9. To make the fragrant rice, add the rice, a pinch of salt and the aromatics to a pan and cover with enough water to come 1cm over the top of the rice.,D}X6T]0qL
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10. Bring to the boil and simmer for eight minutes, covered.
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x;k+VD8`~P fn)Oc 11. The rice should have absorbed almost all of the water, but still be a bit wet.
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2^^)t:MuG 12. Remove from the heat and leave to absorb the remaining water for 10 minutes, covered. Remove the cinnamon stick before serving with the curry.