Patak's Chicken Tikka Masala with Spinach
Over a year ago
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Ingredients
- 1 tbsp. Vegetable oil
- 1 tsp. Cumin seeds
- 180g Onions. chopped
- 0.5 tsp. Ginger paste
- 0.5 tsp. Garlic paste
- 130g Canned chopped tomatoes
- 4 tbsp. Patak's Tikka Masala Paste
- 50g Fresh tomatoes. sliced
- 60 ml Cream
- 1 tbsp. Lemon juice
- 1 tbsp Fresh coriander. chopped
- 400 ml Water
- 80g Baby spinach leaves
- 0.5 tsp. Black peppercorns. crushed
- 4 Chicken breasts
- 1 tbsp. Total Greek yogurt
Accompaniment
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Description
I love this version of Chicken Tikka Masala, because the spinach adds a wonderful texture and colour to the dish.
Method
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1
1. Trim the chicken breasts and slice horizontally half way through, taking care to retain the shape.
2. Make a marinade using 2 tbsp Patak's Tikka Masala Paste and the Greek yogurt and mix well with the chicken. Cover and marinate in the refrigerator for a minimum of 2 hours.
3. Heat the oil in a pan, add the cumin seeds and when they begin to crackle add the chopped onions and fry until the onion is golden brown.
4. Add the ginger and garlic pastes and fry for another minute. Add the remaining 2 tbps Patak's Tikka Masala Paste and continue to fry for 2 - 3 minutes, adding a little water if the mixture begins to stick to the base of the pan.
5. Add the canned and fresh tomatoes and cook for a further 5 minutes. Stir in the cream and water and simmer until the sauce thickens.
6. Sprinkle in the crushed black pepper, lemon juice and fresh coriander, mix well and adjust the seasoning if required.
7. Add the baby spinach leaves and cook for 1 minute until wilted.
8. Pan-fry the chicken breast pieces for 3 - 4 minutes, or until cooked through (depending on thickness), on each side and serve hot with the spinach and tikka masala sauce
Chef's Tips
I love this version of Chicken Tikka Masala, because the spinach adds a wonderful texture and colour to the dish. You also can't help but feel virtuous when you include a bit of spinach in your meal. I have added extra spices such as cumin seeds and garlic & ginger paste to sharpen up those flavours even more - and give the dish extra bite, but if you are short on time or ingredients, it is fine to simply use the Tikka Masala paste
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