Chicken Tikka Masala with Spinach

• 1.2kgboneless skinless chicken thighs, cut into large chunks
• 200gGreek yoghurt
• 4 tbsptikka paste
• 2 tbspolive oil
• 3onions, finely chopped
• 3red peppers, cut into chunks
• 5garlic cloves, crushed
• 30gginger, grated
• 2 tspgaram masala
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 300mlchicken stock
• 100mldouble cream
• 200gspinach
• 1lemon, juiced
• 30gcoriander, chopped
• fine salt
• black pepper
• 500gbasmati rice
• 4naan breads, warmed and halved

Method

1. 1Mix the chicken with the yoghurt, half the tikka paste and a teaspoon of salt in a bowl. Cover and refrigerate it while you build the sauce; even 20 minutes in the yoghurt makes the thighs more tender.
2. 2Heat the olive oil in your largest pan over a medium heat. Cook the onions and peppers with a pinch of salt for 12 minutes until soft and golden at the edges. Do not rush this; the sweetness of the sauce comes from the onions.
3. 3Stir in the garlic, ginger, the rest of the tikka paste, the garam masala and tomato puree for 2 minutes until the paste darkens and smells toasty.
4. 4Add the tomatoes and stock, bring to a simmer and cook for 15 minutes until thick and a shade darker.
5. 5Tip in the chicken with all its marinade and stir it through. Simmer gently for 20 minutes, stirring now and then so the yoghurt does not catch, until the chicken is 75°C for 30 seconds in the thickest pieces and the sauce clings to it.
6. 6Stir in the cream and the spinach a handful at a time for 2 minutes until the leaves have wilted into the sauce. Add the lemon juice and most of the coriander, then taste; it wants enough salt to bring the spice forward and plenty of pepper.
7. 7During the final 15 minutes of the chicken simmering, cook rice only for those eating now: use one eighth of the listed rice and half a naan per person. Rinse the rice and cook in salted boiling water for 10–12 minutes until tender, then drain. Warm the naan according to its packet. Serve the curry over the rice with the naan and a little reserved coriander; keep rice, bread and fresh finishing coriander separate from curry being stored.
8. 8Divide reserved curry alone into shallow portions and cool within 2 hours. Refrigerate for up to 2 days or freeze for up to 3 months. Defrost fully overnight in the fridge and use within 24 hours. Reheat once gently on the hob, stirring and adding a splash of water if thick, until steaming hot throughout. Cook fresh rice and warm naan for each person as above, adding the fresh coriander at serving.

Per serving

kcal

777

protein

46.1g

fibre

7.7g

carbs

95.8g

fat

22.3g