Golden chicken in a garlicky cream sauce with spinach, tomatoes and parmesan. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🍗Chicken4 breasts
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Butter1 tbsp
🧀Heavy Cream1 cup
🥬Spinach2 cups
🧄Garlic4 cloves
🫙Olive Oil1 tbsp
🧀Parmesan Cheese1/2 cup
🍅Cherry Tomatoes1 cup
🍗Chicken Broth1/2 cup
Optional extras
🌶️Dried Oregano1 tsp
Instructions
1
Season and sear the chicken until golden on both sides; set aside.
2
Melt butter, sauté garlic and tomatoes.
3
Add broth, cream and oregano; simmer and stir in parmesan.
4
Wilt the spinach, return the chicken and simmer until cooked through.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Let the cream simmer gently; a hard boil can split it.
