Heat oil in a large, deep frying pan over medium heat.
Place the onion in the frypan and fry stirring for 3 to 4 minutes or until softened.
Add the chicken and cook for 5 minutes or until browned then add Tikka paste cooking for 1 more minute or until fragrant.
Add tomato and cream to the chicken and bring to the boil.
Reduce heat to low and simmer for 10 minutes or until chicken is cooked through.
Add spinach and let it heat through until spinach has wilted.
Place rice into bowls and top with chicken mixture and coriander.
Serve with yoghurt.
Chicken tikka masdala is suitable to freeze (omit spinach) up to two months.
To reheat, place in a large saucepan over medium heat or until heated through. Add spinach. Cook, covered, for 2 to 3 minutes or until spinach in wilted.
About Author
Gemma Lutton
Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fanta...Read Moresyland until 3pm rolls around, then back to being an awesome mother and wife. Read Less
