Stir together the yogurt, tomato puree, ginger, garlic, garam masala and chilli. Mix with the chicken breasts and leave to marinate overnight. Grill or griddle, cut into pieces and stir into the sauce.
Heat the oil in a large pan with a lid, add the cumin seeds and cook for 1 minute until fragrant. Stir in the onion, garlic, ginger, green chilli and little salt. Cook over a medium-high heat for about 5 minutes, until softened, then add paprika, ground coriander, ground cumin, turmeric, crushed fennel seed and crushed fenugreek. Cook for another minute until fragrant.
Stir in the tomato puree, chopped tomatoes, pinch sugar and 200ml water. Bring to the boil then turn down the heat and cook for 10 minutes with the lid on, stirring occasionally. Add the frozen leaf spinach and garam masala to the pan, cook, stirring until the spinach has defrosted into the sauce, about 10 minutes.
While the curry cooks, heat a grill until hot and cook the chicken for about 10 minutes on each side, until cooked through, then slice. Add the cooked chicken to the sauce along with yogurt and heat through for a few minutes. Serve with steamed rice or naan bread.
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