Soft chicken tikka masala with wild spinach and rice

Name: soft chicken tikka masala with wild spinach and rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 free range chicken fillet; 2 el garam masala spice melange; 170 g Greek yogurt (0% fat); 300 g basmati rice; 2 onion; 2 toe garlic; 3 el peanut oil; 800 g tomato cubes can of 400 g; 400 g wild spinach crops

Chicken tikka masala with wild spinach and fragrant basmati rice.

Ingredients

Directions

Halve the chicken breasts in length and put together with the garam masala, the yogurt and possibly salt in a bowl. Leave to marinate outside the refrigerator for 10 minutes.
Meanwhile, bring a pot of water to the boil, add the rice and cook over low heat for 8 minutes until done.
Drain the rice and leave with the lid on the pan for at least 10 minutes.
Meanwhile, cut the onions in half rings and finely chop the garlic. Heat the oil in a pan and fry the onion, garlic and the rest of the garam masala for 2 minutes on low heat.
Add the tomato cubes, pepper and salt, and simmer for 12 minutes on low heat.
In the meantime, heat the remaining oil in a frying pan and fry the chicken over medium heat for 15 minutes. Turn halfway. Remove from the pan and keep warm on a plate under a lid.
Leave the frying pan on the fire, add the spinach in parts and let it shrink all the time.
Remove the tomato sauce from the heat and stir in the rest of the yogurt. Season with pepper and salt.
Divide the rice over 4 deep plates. Divide the spinach and sauce over it and place a chicken breast on each plate.