Step: 1/5

Cut the chicken breast into bite-sized pieces.

Step: 2/5

Mix the tikka masala paste with the yogurt. Add the chicken, mix well and marinate overnight in the fridge.

Step: 3/5

Peel and finely chop the ginger. Peel the onions, halve and cut into rings. Heat the oil in a frying pan and coook the onions and ginger over a medium heat for about 3 minutes. Add the chicken to the pan and saute for 1 minute.

Step: 4/5

Chop the tomatoes roughly and add to the pan with the tomato puree. Add half a cup water and bring to the boil. Reduce the heat, cover and simmer for 10 minutes.

Step: 5/5

Just before serving, add some soy cream and season with salt and black pepper. Garnish with the remaining soy cream and cumin and serve with rice or bread.