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1
Combine chicken, 1/4 cup of the yogurt and tandoori paste in a shallow dish. Mix well. Cover; refrigerate 2 hours.
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2
Melt 3 tbsp of the butter in a large, deep skillet on medium heat. Cook chicken 6-8 mins, turning, until browned all over. Remove and set aside.
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3
Heat remaining 3 tbsp butter in same pan. Saute onion 4-5 mins, until lightly golden. Add chili pepper, ginger, garam masala, cumin and paprika. Cook, stirring, 1- 2 mins, until fragrant.
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4
Return chicken to pan with tomato puree; bring to a boil. Reduce heat to low; simmer 5-10 mins, until sauce thickens.
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5
Meanwhile, for the raita, mix all ingredients in a medium bowl.
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6
Stir remaining 1/2 cup yogurt and spinach into the skillet; heat gently. Serve chicken on a bed of rice, garnished with cilantro. Accompany with raita.
