Chicken and spinach tikka masala is a delicious and flavorful Indian dish that combines tender pieces of chicken with a creamy tomato-based sauce and nutritious spinach. The chicken is marinated in a blend of spices and yogurt, then grilled or baked until it's juicy and tender. The sauce is made with tomatoes, cream, and a blend of aromatic spices like cumin, coriander, and garam masala, which give it a rich and complex flavor.
The spinach adds a healthy boost of vitamins and minerals, as well as a pop of bright green color to the dish. Chicken and spinach tikka masala is typically served with steamed rice or warm naan bread, making it a satisfying and comforting meal that's perfect for any occasion.
Ingredients1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon garam masala
1 tablespoon oil
1 onion, chopped
1 can (14 oz) diced tomatoes
1 cup fresh spinach leaves, chopped
1/2 cup heavy cream
Salt to taste
Method- In a large bowl, mix together the yogurt, lemon juice, ginger paste, garlic paste, salt, black pepper, turmeric, cumin, coriander, and garam masala.
- Add the chicken pieces to the bowl and coat well with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the chicken pieces on the prepared baking sheet and bake for 20-25 minutes, or until cooked through.
- While the chicken is baking, heat the oil in a large skillet over medium heat. Add the chopped onion and cook until softened and golden, about 5-7 minutes.
- Stir in the diced tomatoes and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened.
- Add the chopped spinach leaves to the skillet and stir until they have wilted, about 1-2 minutes.
- Stir in the heavy cream and cook for an additional 5-7 minutes, or until the sauce has thickened and the chicken is fully cooked.
- Season with salt to taste.
- Serve hot with steamed rice or warm naan bread.