Tandoori-Style Butter Chicken Curry with Spinach
- Contains Dairy
Ingredients
Bottom of pot
- 3 tablespoons tomato purée
- 100ml double cream
- 50g unsalted butter, cubed unsalted butter, cubed
- 2 teaspoons clear honey
- 200g spinach, washed
Tray
- 800g chicken thighs, cut into 3cm chunks
- Salt, to taste
- 6 tablespoons mild tandoori (or tikka masala) paste
- 150ml natural yogurt
- Juice of ½ lemon, divided
- 8 chapatis
TOPPING (optional)
- 0 Small handful coriander leaves, roughly chopped
Instructions
Step 1
In a large bowl, add chicken, season with salt, tandoori paste, yogurt and 1 teaspoon lemon juice and mix until evenly combined. Let marinate for at least 20 minutes or up to 2 hours.
Step 2
In the pot, mix the tomato purée with double cream, butter, honey and remaining lemon juice.
Step 3
Pull out the legs on the Cook && Crisp tray, then place tray in the top position in the pot, above the sauce. Place the chicken on top of the tray.
Step 4
Close the lid and flip the SmartSwitch to Combi-Steam. Select SPEEDI MEALS, set temperature to 210˚C and set time to 10 minutes. Select START/STOP to begin cooking, (the unit will STEAM for approximately 10 minutes, before countdown timer begins).
Step 5
When cooking is complete, open lid and transfer chicken to a plate. handle and remove the tray from the unit. Add chicken and spinach to the sauce in the pot and stir to combine. Rinse the tray returning to the top position.
Step 6
Wrap the chapatis in foil and place on tray. Close the lid to continue cooking, setting the timer for another 4 minutes. Select START/STOP to resume cooking.
Step 7
When cooking is complete, carefully remove the warm chapatis and then use silicone-tipped tongs to grab the centre handle and remove the tray from the unit.
Step 8
Stir the curry to combine. Serve garnished with fresh coriander, with the warm chapatis alongside for dipping.