Search our range and recipes

Chicken Tikka Masala with Spinach

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 Spice 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 Spice Paste.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
3 hours Preparation

Ingredients

Serves 4 people

  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 180g onions, chopped
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 130g canned chopped tomatoes
  • 4 tbsp Patak's Tikka Masala Spice Paste
  • 50g fresh tomatoes, sliced
  • 60ml cream
  • 1 tbsp lemon juice
  • 1 tbsp fresh coriander, chopped
  • 400ml water
  • 80g baby spinach leaves
  • 1/2 tsp black peppercorns, crushed
  • 4 chicken breasts
  • 1 tbsp Total Greek yogurt

Method

  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 Spice 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 Spice Pastes and fry for another minute. Add the remaining 2 tbps Patak's Tikka Masala Spice 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.

  • Serves 4 people

    • 1 tbsp vegetable oil
    • 1 tsp cumin seeds
    • 180g onions, chopped
    • 1/2 tsp ginger paste
    • 1/2 tsp garlic paste
    • 130g canned chopped tomatoes
    • 4 tbsp Patak's Tikka Masala Spice Paste
    • 50g fresh tomatoes, sliced
    • 60ml cream
    • 1 tbsp lemon juice
    • 1 tbsp fresh coriander, chopped
    • 400ml water
    • 80g baby spinach leaves
    • 1/2 tsp black peppercorns, crushed
    • 4 chicken breasts
    • 1 tbsp Total Greek yogurt
    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 Spice 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 Spice Pastes and fry for another minute. Add the remaining 2 tbps Patak's Tikka Masala Spice 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.

Complement this dish with these products