- STEP 1
Mix together the yogurt, and Tikka paste or powder. Season well. Cut chicken in bite cubes and Place the chicken in a large, non-metallic bowl and pour over the yogurt mixture. Toss to mix well, cover and marinate in the refrigerator for 8–10 hours.
- STEP 2
Heat the oil in a large non-stick frying pan and add the onion. Cook over a gentle heat for 10–12 minutes, then add the peas, red pepper and stir-fry for a couple minutes more. Increase the heat to high, add the chicken mixture and stir-fry for 6–8 minutes, until boiling.
- STEP 3
Reduce the heat to low, cover tightly and cook for 25–30 minutes or until the chicken is cooked through.
- STEP 4
Uncover the pan, check the seasoning and cook over a high heat for 3–4 minutes, stirring constantly. Remove from the heat and stir in the mint leaves. Serve immediately.
- STEP 5
Serve with cucumber and white rice.