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Tikka masala chicken

Basmati rice & baby spinach salad

01:00

Total: 60 min

00:20

20 min

00:40

40 min

Ingredients

4 servings
  • 400 g Chicken
  • 120 g basmati rice
  • 1 Yogurt
  • 120 mL Crème fraîche half fat
  • 300 g Baby spinach
  • 2 Lemon
  • 1 Onions
  • 4 tablespoon coriander
  • 1 tablespoon Ginger, fresh
  • 400 mL Tomatocoulis
  • 1 tablespoon coriander powder
  • 1 teaspoon Cumin powder
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon Cardamom
  • 1 teaspoon Paprika
  • 0.5 teaspoon Cayenne
  • 4 tablespoon Margarine, soft polyunsaturated
  • 60 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 garlic clove

Preparation

  • Peel and chop the garlic, the ginger and the onion.
  • Wash, dry and finely chop the coriander.
  • Prick the chicken pieces with a fork on both sides.
  • Press the lemon and set aside 1 tablespoon of juice for the salad.
  • In a salad bowl, mix the yogurt, 1 tablespoon of olive oil, the lemon juice and the garlic.
  • Add the chicken and stir well. Leave to marinate for 5 minutes.
  • In a small bowl, mix the coriander powder, the cumin, the cardamom, the nutmeg, the paprika, the chilli, and the ginger.
  • In a frying pan, melt the margarine over high heat and caramelise the onion while stirring often.
  • Switch to medium heat and add the spices.
  • Add the tomato purée, 180 ml of water, the cream, salt and pepper and bring to boil.
  • Lower the heat and simmer uncovered for about 10 minutes.
  • While the sauce thickens, heat 1 tablespoon of olive oil in a frying pan over medium heat.
  • Brown the chicken on both sides for 6 to 8 minutes while turning frequently.
  • In the meantime, cook the rice in a large volume of salted boiling water as indicated on the package. Drain and set aside in a warm place.
  • Wash and dry the baby spinach.
  • In a salad bowl, season the spinach with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper.
  • Cut the chicken into cubes on a carving board, add to the sauce and simmer for another 5 minutes.
  • Add salt, pepper and sprinkle with fresh coriander.
  • Serve the tikka masala chicken warm and topped with sauce along with basmati rice and the baby spinach salad.

Recipe tips

  • Try to avoid adding salt during your meals.