Tandoori Chicken With Garlic Spinach

1. 1

   Marinate chicken in a mixture of tandoori paste, cumin, lemon juice, two-thirds of the yoghurt and two-thirds of the garlic for at least 3 hours.

2. 2

   Preheat oven to 180c. Line 2 baking trays with baking paper and thread chicken pieces onto skewers (soak skewers in water for 30 mins to prevent burning).

3. 3

   Heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays.

4. 4

   Increase heat of frying pan and cook chicken skewers for 2 minutes one side and 1 minute the other side. Transfer these to the second baking tray and bake for 6-8 minutes. Put onion into oven for final 2 minutes of cooking time.

5. 5

   Meanwhile, bring water to simmer in a large saucepan. Add spinach and cook, stirring gently, until limp. Add the remaining garlic and stir to combine.

6. 6

   Toss coriander and warm onion to combine.

7. 7

   Serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.

* Per serving · 4 servings · Values may vary.