Step-by-Step Instructions

1. 1.Heat Oil

   Heat 2 tablespoons of plain olive oil in a large fry pan over medium to high heat.

2. 2.Brown Chicken

   Add 4 chopped chicken breast fillets to the hot oil and brown them for about 4 to 5 minutes, until they are nicely browned on the outside.

3. 3.Add Tomato Soup

   Pour in a 400g can of tomato soup over the browned chicken. (Alternatively, you can use diced tomatoes or tomato puree with a little water).

4. 4.Stir Tomato Soup

   Give the chicken and tomato soup mixture a quick stir to combine.

5. 5.Add Tikka Masala Paste

   Add 2 tablespoons of Tikka Masala paste to the pan. This paste contains a combination of spices like coriander, turmeric, garlic, and chili, providing a medium heat level.

6. 6.Stir Paste

   Stir the Tikka Masala paste thoroughly into the chicken and tomato mixture until everything is well coated.

7. 7.Simmer the Curry

   Reduce the heat slightly and allow the curry to simmer for about 15 minutes, or until the chicken is cooked all the way through.

8. 8.Add Natural Yogurt

   Add 3 tablespoons of natural, unflavored, unsweetened yogurt to the simmering curry.

9. 9.Stir Yogurt

   Stir the yogurt through the curry until it is well combined and the sauce transforms into a beautiful creamy golden mixture.

10. 10.Reheat and Serve

    Since the cold yogurt will have cooled down the curry, leave it on the heat for a few more minutes until it starts simmering again and is hot throughout. Once hot, it's ready to serve.

11. 11.Enjoy

    Serve the Chicken Tikka Masala hot, ideally over a bed of rice, or with other accompaniments like vegetables, noodles, papadums, or naan bread.