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Low-fat chicken tikka masala with fragrant rice

INGREDIENTS
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Bf/M For the marinade5t+z,M']0oWN$M
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1 tbsp tikka masala curry paste8m,?U!t1sTz
150g 0% fat Greek yoghurt/]y5X%uQ
2 skinless chicken breasts each cut into 5-6 large chunks^yR{)GSo5C*J ? y
Pinch of salt@4XQj8?"\([
For the sauce BiR[ m8w*|8y~

$e3Xe.~4Ql%H 1 heaped tbsp tikka masala curry paste
#wzN8U(S7x4\ 1 onion, finely choppedZsHD2U%Xu
200g passatta
zP X gdt6?t 200ml tin reduced-fat or light coconut milk
+d*IH3M }j9d 1 tbsp 0% fat Greek yoghurt
{&k`qw,Xb Handful of coriander, choppedDgA;F2u|U\
For the fragrant riceiV#|}E
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100g basmati rice3hVTcm!NW.oI#V
Pinch of salt
l#|0[DK;b'QCe!O$O 5 curry leaves
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1 cinnamon stick
+I&|2w ] hUS.v;w Pinch of saffron (optional)
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How to cook low-fat chicken tikka masala with fragrant rice `8C6S#P#nhsJ
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.I;}1xL/uBH+?

]o9co/{.F 2. Preheat a conventional oven to 220oC or a fan-assisted one to 200oC.4dL2J:l/t'Pk5d

#b.E/y:n`TIIl 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.:s7A!C+N(pJ e
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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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`@#V%TR'D(x"J H-R 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.$B"wdd|

!^9kQ9r} 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.v7Y+e,ra b^:ca0\

g&N/N/H"V9e 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.3RH'K5Fg6n0]1E4B

_HJ}b8})] 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.6pL-]0R2e FqeW

0N1t3_4HJL/|u 11. The rice should have absorbed almost all of the water, but still be a bit wet.
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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.