Ok...I am a bit of a ''Bunger Inner''...lol.. But I shall try remember what I use.
Spray some Frylight in a wok, 1-2 onions sliced thinly and softened add a bit of water so does not burn or stick, 2 garlic cloves pressed, then add 1 tsp Cumin seeds, 2 tsp Garam Massala, 1 tsp Onion Powder, 1 tsp Cumin, 2 tsp of Chilli powder, 1 tsp Madras Powder, 1 tsp Tumeric and 1 tsp Ground Coriander so you get a nice paste. Add the chicken and cook for a while then add a carton of Passata and allow to simmer for 20 mins or until the chicken is cooked. (I think that's it!) Ooohh... sometimes I add a green pepper and mushrooms all depends really
EDIT
Did one last night and it was lovely!
I blitzed 2 green and 1 red fresh chillies (seeds and all, just sliced off the top stalk bit) with 2 garlic cloves added my chicken to a bowl and put said mixture over chicken and allowed to marinate for about 4 hours.
When I was ready to cook I sliced to onions and fried with Frylight and 1 tsp of Cumin seeds. Added some water so the sweated a little and as I added the spices I would get a nice paste. Then I chucked in 2 tsp Garam Massala, 1 tsp Onion Powder, 1 tsp Cumin, 1 tsp of Chilli powder, 1 tsp Madras Powder, 1 tsp Tumeric and 1 tsp Ground Coriander and mixed well. Then I added the chicken and a carton of passata and brought to the boil and then allowed to simmer for about 20 minutes.
I also did my Mushroom Fried Rice different last night. I usually do it with cumin seeds and a pressed garlic clove then add the mushrooms until cooked add my cold basmati rice and thoroughly heat through spraying with Frylight and sprinkling with Tumreric to colour. Tonight though I left out the garlic and cumin seeds and used the seeds from 6-8 cardamon pods it was lovely! Served with a some skin on potato wedges!