Name: Chicken Tikka, Spinach & Mushroom Pathia
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600g boneless, skinless chicken thighs, cut into bite-sized pieces; 120g natural yoghurt; 1 tbsp lemon juice; 2 garlic cloves, crushed; 1 tsp fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp salt; 1 tbsp vegetable oil; 1 tbsp vegetable oil; 1 large onion, finely diced; 250g chestnut mushrooms, sliced; 4 garlic cloves, finely chopped; 1 tbsp fresh ginger, grated; 1–2 fresh red chillies, finely sliced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1/2 tsp turmeric; 1/2 tsp chilli powder, or to taste; 400g tin chopped tomatoes; 2 tbsp tomato purée; 200ml chicken stock; 1½ tbsp tamarind paste; 1–2 tbsp soft brown sugar, to taste; 150g baby spinach; 1 tsp garam masala

Method

20 mins prep35 mins cook55 mins total

Mix the chicken with the yoghurt, lemon juice, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric and salt. Leave for at least 20 minutes, or cover and chill for up to 12 hours.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Brown the chicken in batches for 3–4 minutes per side, then transfer it to a plate; it need not be fully cooked yet.
Lower the heat to medium and add the remaining oil. Cook the onion for 6–8 minutes until soft and lightly golden, then add the mushrooms and cook until browned and their moisture has cooked away.
Stir in the garlic, ginger and fresh chilli for 1 minute. Add the ground spices and chilli powder, cook for 30 seconds, then pour in the tomatoes, tomato purée, stock, tamarind and 1 tablespoon of the sugar.
Bring the sauce to a gentle simmer and return the chicken and any resting juices to the pan. Cook uncovered for 12–15 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened.
Fold in the spinach a handful at a time until wilted. Add the garam masala, then taste and adjust with more sugar, tamarind or lemon juice, chilli or salt as needed.
Scatter with coriander and serve with basmati rice or naan and lemon wedges.