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Chilli chicken and spinach masala

(23 ratings)
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Chicken and spinach masala
Chicken and spinach masala
  • Serves: 4

  • Prep time:

    Plus 2 hours to marinade
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This heartwarming dish is perfect dinner for all the family. Marinade the meat in the day and whip it up in an hour in the evening - perfect!

Ingredients

  • 6 chicken thighs skinned and boned
For the marinade:
  • 1/2 thumb sized piece of ginger grated
  • 3 cloves garlic sliced
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 100ml natural yoghurt
For the sauce:
  • 50g unsalted butter
  • 1 large onion diced
  • 4 cloves garlic crushed
  • 1-2 large green chillies finely diced or to taste
  • 1/2 thumbsized piece of ginger grated
  • 2tsp garam masala
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp turmeric
  • 500ml carton tomato pasatta
  • 200ml chicken stock
  • 150g baby spinach
  • 50ml natural yoghurt

If you can leave the meat to marinade for longer than 2 hours then it will only add to the taste!

Method

  1. Quarter the chicken then place into a bowl along with the marinade ingredients, cover and leave for at least two hours.
  2. When you're ready to start cooking a few hours later, melt the butter then fry the onion, garlic, chilli and ginger for 5-6 mins. Add the spices and cook for a further 3 mins.
  3. Then add the chicken to the pan along with the pasatta and stock. Bring the mixture to the boil and then reduce the heat to a gentle simmer.
  4. Cover and cook for 40-50 mins.
  5. Add spinach 5 minutes before serving and stir until wilted.
  6. Add in the yoghurt and season to taste.
  7. Garnish with some fresh coriander and serve with some basmati rice.

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  • 4
(23 ratings)

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