1

In a bowl mix together all the marinade ingredients (225g fat free natural yogurt, 4 tsp tandoori masala spice pot and 1 tbsp lemon juice). Add the chicken and stir to coat. Cover and leave to marinate in the fridge for at least 2 hours.

2

Preheat the oven to 200°C, fan 180°C, gas mark 6. Thread the chicken onto 4 skewers. Then cook in the oven for 15-20 minutes until done.

3

Meanwhile, to make the sauce, mist a nonstick pan with cooking spray and set over a medium-high heat. Add the onions and cook gently for 10 minutes, until soft and golden.

4

Add the garlic and cook for a further minute, then add the tomatoes, reduce the heat and cook for a further 2 minutes.

5

Add the Korma Spice and sugar and cook for a minute. Then stir in the yogurt and almonds.

6

Remove the chicken from the skewers and add to the pan. Mix together, then divide the sauce between 4 bowls and serve garnished with the coriander.