1. Roughly chop the chicken fillets and garlic. Heat the oil in a large saucepan, add the chicken and fry, stirring for 3 minutes.
2. Add the garlic and cooking sauce, rinsing out the jar with a little water and adding it to the pan. Bring to the boil, cover with a lid and cook gently for 20 minutes.
3. Make sure the chicken is thoroughly cooked through with no pink meat. Chop half the leaves of the coriander. Dice 500g of the potatoes and cook in boiling, lightly salted water for 15 minutes until just tender.
4. Drain and add to the tikka with the coriander. Heat through for 2-3 minutes and serve in shallow bowls with the basmati rice.