Ingredients – Sauce

• 1 tbsp butter
• 1/2 Onion (or 1tbsp onion powder)
• 1 can Tomato Sauce (or pulverized tomato but this will need to be strained)
• 1/2 tsp Ginger
• 1/2 tsp Garlic
• 1/2 tbsp cumin
• 1/2 tbsp chili
• 1/2 tbsp garam masala
• 1/4 tsp sodium bicarbonate (baking soda)
• 1 cup Greek Yoghurt

Ingredients – Marinade

• 1 big chicken breast, diced in 1 inch cubes (9oz aprox)
• 1/2 tsp salt
• 1/2 tbsp garlic
• 1 tsp chili powder (or preferred chili sauce)
• 1 tsp Garam Masala
• 1 tsp cumin
• 1 tsp Smoked Paprika
• 2 tbsp Lemon Juice
• 1/2 cup Greek Yoghurt

Procedure

Mix marinade ingredients together and add to a bowl with the diced chicken. Marinate for at least an hour but preferably overnight.

In the meanwhile, Add all of the ingredients for the sauce except the yoghurt and baking soda in a sauce pan and bring to a simmer. Cook for 10 minutes then add the baking soda and mix until bubbles and air pockets disappear. This is to regularize the pH and prevent the yoghurt from separating. Remove from heat and add the Yoghurt and mix thoroughly. This can be made in advance.

Once the chicken is done marinating, place it into a frying pan on medium heat and cook while occasionally stirring. When the chicken is almost completely done cooking, add the sauce and simmer for 10 minutes.

Serve with sour cream and parsley on a bed of rice or on its own!

(For lowest calorie version, use low-fat butter, yoghurt and sour cream and serve on bed of riced cauliflower)

Enjoy!