CHICKEN TIKKA MASALA
WITH SPINACH AND CAULIFLOWER RICE
If there is one dish that is guaranteed to be on every Indian restuarant’s menu, it’s chicken tikka masala. For this chicken tikka masala recipe, the yoghurt helps to tenderise the chicken while the garlic, ginger and spices infuse it with lots of flavour.
Boneless skinless chicken thighs, cut into 2–3cm pieces
1 tablespoon oil
1 large onion, chopped
2 teaspoons garam masala
1 tablespoon ground cumin
1 tablespoon smoked paprika
1½ teaspoons ground turmeric
1 teaspoon ground chilli
2 cloves garlic, minced
2 teaspoons fresh ginger finely chopped or grated
zest of ½ lemon
1 teaspoon salt
1 x 400g can crushed/chopped tomatoes
1 tablespoon sweet chilli sauce
juice of ½ lemon
½ cup yoghurt
3 large handfuls baby spinach, chopped
To serve: 3–4 tablespoons, natural yoghurt
¼–½ cup coriander chopped
Buttered cauliflower rice
1 head cauliflower (about 750–800g including the stem), cut into florets
1 tablespoon butter
zest of ½ lemon
¼–½ cup coriander or flat-leaf parsley, chopped
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Heat oil in a large, heavy-based frying pan over medium heat. Cook the onion for 6–8 minutes until soft and starting to turn golden brown. Add the spices, garlic, ginger, lemon zest and salt and continue cooking for a further 1–2 minutes. If at any time the onion or spices are catching on the bottom of the pan and starts to burn, add a dash of water and stir through. It should lift from the bottom of the pan.
Add the chicken, tomatoes, sweet chilli sauce, lemon juice and yoghurt, cover and simmer for 5–10 minutes until chicken is cooked through and sauce has slightly thickened. Stir through spinach until wilted, and season to taste.
To make the cauliflower rice, briefly blitz cauliflower in a food processor until it resembles the texture of rice or couscous. If you don’t have a food processor, you can coarsely grate the cauliflower.
Add a bit of water to a saucepan, add the cauliflower and steam for 5 minutes. Add the butter and stir-fry for another 5 minutes. Remove from the heat, add the coriander and season to taste.
To serve, spoon some cauliflower rice and chicken tikka masala onto each plate. Garnish with a little yoghurt and coriander.