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Low-fat chicken tikka masala with fragrant rice

INGREDIENTS
]2Da @v0V:A For the marinade
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1 tbsp tikka masala curry pasteBr"vNr&y
150g 0% fat Greek yoghurtB$O5h"}!a&W_$~wNq;Pa
2 skinless chicken breasts each cut into 5-6 large chunks0@8O4t3}*F-d)e kr
Pinch of salt
{LgI.C3b For the sauce
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1 heaped tbsp tikka masala curry paste2[8@*O#E1U"o0r!Z9S,bb
1 onion, finely chopped*[$G-?c'tGtVV3u![
200g passatta
x,`M0Qw&~ 200ml tin reduced-fat or light coconut milkb:J_ hmsc
1 tbsp 0% fat Greek yoghurt$W'GN'e{\7}
Handful of coriander, chopped
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100g basmati riceZ4k.^/D+Hc7ky
Pinch of salt?+i@F3c5vB3{U
5 curry leaves
Ds!L6q%Xa ½ tsp black mustard seedsW@x@ tkm} lr'{ b3v
1 cinnamon stick7z
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Pinch of saffron (optional)Ryxu r
METHOD^
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How to cook low-fat chicken tikka masala with fragrant rice
O%L`tsAwE }"P 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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~/f'r w+S9@6o 2. Preheat a conventional oven to 220oC or a fan-assisted one to 200oC.0HE.i$dr,@.S

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BI 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.1D/kMIl*LH

${S@i%}0C 4. You are just trying to get some colour here because the chicken will finish cooking in the curry sauce. Set the tikka chicken aside while you make the sauce.
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(A)o5KQ\:bX/q/t 5. Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for five to eight minutes or until the onion is translucent and soft.
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:d'C6O `8r.DG 6. It is important to take the time to do this slowly because the onion will then release its natural sugars, producing a sweeter dish, but be careful not to do this over too high a heat because the curry paste will burn.iQ7e#^Z$g

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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.
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sS.R 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.
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10. Bring to the boil and simmer for eight minutes, covered.,\.Xa u4Jn
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11. The rice should have absorbed almost all of the water, but still be a bit wet.T/eN)v:MGf~v
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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.