This is my fav from Weightwatchers with alterations.
Chicken Tikka Masala
Marinade
Spice mix (2 tsp Cumin seeds, 2 tsp coriander seds, 1/2 cinnamon stick, 1/2 tsp cloves, 1/2 tsp chilli powder, 1 tsp ground giner, 1 tsp gorund turmeric, 1/2 tsp ground mace, 1 tsp salt) dry fried for 2 minutes. For a short cut when I am in a hurry I use Tandoor Masala mix from the supermarket.
Mix the spice marinade ( reserving about 2 tsps) above with 1/2 fat creme fraiche (150 mls), 2 tsp fresh grated ginger, and 2 crushed garlic cloves plus 4 skinless chicken breasts. Marinade together in the fridge for 1 hour. Best to do it in the morning before going to work IMO.
In a wok stir fry marinaded chicken until cooked through. In the original recipie you would do this in the oven at 200 C. But I prefer the wok, when at least three quarters cooked through I then add the sauce. Which is a further 150g of 1/2 fat creme fraiche, 200 ml of chicken stock and the 2 tsp of masal spice mix.
Bring to the boil and simmer for about 15 mins.
Serve with basmati rice, coriander leaves and mango chutney.