Chicken Tikka with Noodles & Sautéed Spinach

Chicken Tikka with Noodles & Sautéed Spinach

I like to think of this one as a modern fusion of Indian and Oriental cooking. It combines the classic flavours of Chicken Tikka with noodles and sautéed spinach, and the results are truly something. This version is great to serve at a dinner party, as it involves baking the mixture in individual parcels, which people then can unwrap and eat. However if you don't have time to do this, then simply ignore this step and toss the chicken through the noodles and serve.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 20 mins
Difficulty: Advanced

Spiciness

If you like this recipe try these

Tikka Masala Barbecue Chicken Burger

Steamed Fish Parcels

This recipe features

Ingredients

4 chicken breasts cut into 1" cubes
4 servings of quick cook noodles
1 clove garlic, crushed
1 red pepper, sliced
150g spinach, washed and patted dry
1 tbsp butter
4 sheets of butter paper, or greaseproof paper
1 tbsp chives, chopped

Marinade:

3 tbsp Patak's Tikka Masala Curry Paste
2 tbsp thick plain yogurt
1 tbsp fresh coriander, chopped

Methods

in a bowl mix together the marinade ingredients. Add the chicken and mix well, cover and leave to marinade in the refrigerator for at least 2 hours, if you have time.
Remove the chicken from the marinade and lay on a baking tray. Bake in a pre-heated oven 180°C / 350°F / gas mark 4 for 10 - 15 minutes or until the chicken is cooked through. Turn occasionally to prevent the chicken from burning.
Cook the noodles as per the packet instructions, and set aside.
In a pan add the butter and fry the garlic for 1 minute. Add the red pepper and sauté for 1 minute.
Add the spinach, place a lid on top, and leave to wilt for 2 minutes.
Add the noodles and mix well.
Lay out the 4 sheets of butter paper / greasproof paper and divide the noodles equally between them, placing in the middle of the paper. Top with marinated chicken.
Wrap securely and place in the same preheated oven for a further 5 minutes.
Serve one packet per person, opening them just before serving, and sprinkling with chopped chives.