Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25      grams         butter
 500      grams         chicken breast fillets;
                        - cubed -- (about 1 lb.)
   1      can           condensed tomato soup -- (10 oz)
 150      milliliters   milk -- (2/3 c)
   3      tablespoons   tikka paste
   2      tablespoons   coriander leaves; chopped

Preparation:

Melt the butter in a frying pan and gently stir-fry the chicken for 5 minutes until the chicken is cooked through. Stir in the soup, milk and tikka paste and simmer for 10 minutes, stirring occasionally. Pile into a serving dish and top with the chopped coriander. Serve with rice or Indian breads. N.b. Other meats give equally good results - try using turkey or pork. For a vegetarian tikka masala, replace the chicken with a mixture of vegetables such as cauliflower and broccoli florets, diced potatoes or aubergines and sliced courgettes.