Ingredients (10 portions)PreparationAdvance Preparation
Pre heat an oven to 200ºC (400ºF) gas 6. Warm the serving plates/dishes.
1.Prepare the chicken for sauté, removing excess skin & fat and cutting into even portions and blending with the Tikka Masala paste.
2.Bring the Tikka Masala sauce to the boil over a medium heat, keep hot until required for use.
3.In a sauté pan add the oil and bring to a medium to high heat, add the chicken, cook to a golden brown evenly all over, add the onions and garlic paste, further cook for a few minutes. Cover with a lid and cook in the prepared oven or over a low heat for 3-5 minutes or until thoroughly cooked and tender. Remove and keep hot.
4.Drain any excess oil & fat from the sauté pan, add the prepared sauce, bring to a medium to high heat, add the tomatoes, spinach, bring to the boil and simmer for 2-3 minutes.
5.Dress the chicken neatly, centre of plate, mask over and drizzle the sauce or serve separately, garnish with coriander.
Handy hint
Serve with KNORR Rice, KNORR Patak’s Mini Poppadums, Naan Breads and chutney.This recipe can be applied to the range of KNORRPataks Indian Sauces.
The cooking method at method 4 can be in a steamer as an alternative to the oven or stove.
Healthy hints
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish
Use skinless and trimmed chicken meat.
Serve with a crispy green salad with natural yoghurt as a side order
Guideline Daily Amounts
Typical Nutrient Values per Serving..... Men Women % of GDA*
Calories - ............................320 .......2500....2000.........16%
Sugar (g) - ...........................8.2 .......120...... 90............9%
Fat (g) - .............................12.5.........95....... 70...........18%
Saturated Fat (g) - ................4.7 .........30........20............24%
Salt (g) - ............
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