Chicken tikka masala with rice

1 In a large bowl, mix half the tikka spice blend with the lime juice and the yogurt, and season. Add the chicken and peppers. Toss well, cover and marinate in the fridge overnight.

2 Spray a frying pan with low-calorie cooking spray and place over a medium-high heat. Add the onion and stir-fry for 5-6 minutes. Add the garlic, ginger, chilli and remaining tikka spice blend and stir-fry for 2-3 minutes. Stir in the tomato pur?e, passata, sweetener, stock and cinnamon stick, and bring to the boil. Then reduce the heat and cook gently for 20-25 minutes, stirring often.

3 Meanwhile, cook the basmati rice according to the packet instructions. Drain well.

4 Preheat your grill to medium-high and line the grill tray with foil. Thread the chicken and peppers onto 8 metal skewers. Spray lightly with low-calorie cooking spray and grill for 12-15 minutes, turning once or twice, or until the chicken is cooked through and the peppers are soft.

5 Remove the chicken and peppers from the skewers, stir into the sauce and then mix in the fromage frais. Remove the cinnamon stick. Garnish with coriander and serve with the rice and lime wedges.