Chicken tikka masala with spinach
|600 g||Chicken breasts, skinless fillets|
|2 Tbsp||Fresh ginger, finely grated|
|2 Tbsp||Lemon juice|
|1 tsp||Ground coriander|
|1 tsp||Ground cumin|
|2 tsp||Garam masala|
|½ tsp||Chilli powder|
|2 Tbsp||Tomato paste|
|½ cup||Yoghurt, plain|
|1 to taste||Salt|
|150 g||Baby spinach, leaves|
|1||Lemon, finely stripped zest|
|⅓ cup||Fresh coriander|
- Cut the chicken breasts into thick strips. Combine the garlic, ginger, lemon juice, tomato paste spices and yoghurt in a ceramic dish, then add the chicken and toss to coat. Cover, refrigerate and leave to marinate for 1 hour.
- Heat oven to 200 degC. Transfer chicken to an oven pan, draining off any liquid. Sprinkle with salt and bake for 30 minutes or until it is golden brown and cooked right through.
- Arrange pieces of chicken on a bed of spinach and garnish with lemon zest and coriander leaves, or serve with steamed rice.