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Lightly coat the chicken fillets in the tikka masala paste. Heat 1 tbsp oil in a large frying pan over medium-high heat. Add the chicken and cook for 3-4 minutes each side until golden and cooked through. Set aside.
Add the remaining oil to the pan. Cook onion, garlic and ginger to soften. Cook, stirring, for 2 minutes until softened. Add tomatoes, stock and coconut paste. Simmer until thickened.
Stir in the yoghurt and select BASIC program and timer for 15 minutes and select START. When cooking is complete, stir in the yoghurt and MEAT to allow any remaining proteins to release. Remove lid, stir through peas and yoghurt.
Use the lid and sit for 5 minutes.
Serve with steamed rice, pappadums, fresh coriander and extra yoghurt.