Method
In a glass bowl place the yogurt, Tikka spice, lemon juice, lemon zest & chicken, mix well & marinate for a minimum of 1hr, better if left for up to 24 hrs.
Fill a saucepan with cold water, bring to the boil, add the rice, bring to the boil then reduce to a medium heat & cook for 30 mins, drain in a sieve, place sieve on top of the now empty saucepan, cover with a lid & steam until the water has evaporated.
In a frying pan sprayed with frylight, cook the onion, garlic & chilli, cook until soft, add spices, cook for 5 mins then add the tomato, mix well then add the chicken, throw the marinade away.
Cook for 20-30 mins until the chicken is cooked.
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