This heartwarming dish is perfect dinner for all the family. Marinade the meat in the day and whip it up in an hour in the evening – perfect!
- 6 chicken thighs skinned and boned
- For the marinade:
- 1/2 thumb sized piece of ginger grated
- 3 cloves garlic sliced
- 1 tsp garam masala
- 1/2 tsp turmeric
- 100ml natural yoghurt
- For the sauce:
- 50g unsalted butter
- 1 large onion diced
- 4 cloves garlic crushed
- 1-2 large green chillies finely diced or to taste
- 1/2 thumbsized piece of ginger grated
- 2tsp garam masala
- 1tsp ground cumin
- 1tsp ground coriander
- 1/2tsp turmeric
- 500ml carton tomato pasatta
- 200ml chicken stock
- 150g baby spinach
- 50ml natural yoghurt
Quarter the chicken then place into a bowl along with the marinade ingredients, cover and leave for at least two hours.
When you’re ready to start cooking a few hours later, melt the butter then fry the onion, garlic, chilli and ginger for 5-6 mins. Add the spices and cook for a further 3 mins.
Then add the chicken to the pan along with the pasatta and stock. Bring the mixture to the boil and then reduce the heat to a gentle simmer.
Cover and cook for 40-50 mins.
Add spinach 5 minutes before serving and stir until wilted.
Add in the yoghurt and season to taste.
Garnish with some fresh coriander and serve with some basmati rice.
Top tip for making Chilli chicken and spinach masala
If you can leave the meat to marinade for longer than 2 hours then it will only add to the taste!