To make the marinade: Using a food processor blend together 6 tbsp Natural yoghurt, tikka spice, ginger, paprika, cumin, basil, garlic and salt to form a paste. Cover the chicken with the paste, cover and place into the fridge for at least 2 hours.
Making the curry: Spritz a pan with Frylight, bring to a medium heat and add the onion. Cook until softened.
Add the chicken and cook for a further 2 - 3 minutes.
Add the boiling stock and chopped tomatoes. Stir well, cover with a lid and simmer on a medium heat for 10 - 15 minutes.
Reduce the heat and add the remaining yogurt. Stir through and serve over delicious rice.