Cook chicken in oil until golden. Remove from pan, leave to rest in a larger pan. Add onions, cook until golden. Stir in turmeric and Masala mix. Roast in pan for 1 minute.
Return chicken to pan and stir to coat chicken evenly. Blend together garlic, ginger and two tablespoons of milk. Add to chicken with remaining milk, tomato and three tablespoons of water. Cover and simmer for 30 minutes.
Remove chicken and keep warm. Bring cooking liquid to the boil and reduce by half. Place chicken on a suitable serving dish, spoon reduced sauce over. Serve with yoghurt on the side.
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