Packed with big flavours, this curry marries succulent chicken breast and fresh herbs with a fragrant tikka masala sauce. This classic takeaway dish can be rustled up in 30 minutes and is sure to impress even the biggest of curry fans.
- In a bowl, mix the tikka masala powder with the ginger and garlic paste and set aside. Heat the ghee in a large, deep frying pan over a medium heat. Add the onion. Cook, stirring, for 3-4 minutes or until softened.
- Add the chicken pieces. Cook, stirring, for 5 minutes or until browned, then add the tikka paste. Cook, stirring, for 1 minute more or until fragrant.
- Add the tomatoes and the cream and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until the chicken is cooked through with no pink showing. Add the spinach.
- Cook, stirring, for 2 minutes or until the spinach has wilted. Serve with steamed rice and yoghurt, and garnish with the coriander.
See more 30-minute fakeaway recipesFor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.