Tandoori Chicken With Garlic Spinach Recipe

Name: Tandoori Chicken With Garlic Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup tandoori paste; 1 teaspoon ground cumin; 1 tablespoon lemon juice; 400 g low-fat yogurt; 1 1/2 garlic cloves, crushed; 800 g chicken thigh fillets, skinned and cubed; 2 teaspoons olive oil; 3 small onions, thickly sliced; 1/4 cup water; 300 g baby spinach leaves; 1 cup coriander leaves (cilantro); lemon wedge; mango chutney

Servings: persons

1/3 cup tandoori paste
1 teaspoon ground cumin
1 tablespoon lemon juice
400 g low-fat yogurt
1 1/2 garlic cloves, crushed
800 g chicken thigh fillets, skinned and cubed
2 teaspoons olive oil
3 small onions, thickly sliced
1/4 cup water
300 g baby spinach leaves
1 cup coriander leaves (cilantro)
lemon wedge
mango chutney

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
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
Heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays.
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
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
Toss coriander and warm onion to combine.
7
Serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup tandoori paste, 1 teaspoon ground cumin, 1 tablespoon lemon juice, 400 g low-fat yogurt, and more.

Yes, Tandoori Chicken With Garlic Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Chicken With Garlic Spinach

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