Search our range and recipes

Hariyali Murgh (Chicken with Spinach)

This tasty chicken sensation is sure to be your new dinner time favourite. Indulge in this delightful chicken and spinach dish using our Tikka Masala Paste Pot, the perfect fresh and aromatic flavour boost.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
25 mins Preparation

Ingredients

Serves 4 people

  • 2 tbsp vegetable oil
  • 450g chicken breast cut into bite sized pieces
  • 1 tsp garlic, chopped
  • 1/2 tsp ginger, chopped
  • 1/2 tsp mustard seeds
  • 100 g onions, chopped
  • 100 g tomatoes, chopped
  • 3 tbsp Patak's Tikka Masala Paste Pot
  • 250g fresh spinach leaves
  • 1 tbsp coriander, chopped
  • 2 tbsp single cream
  • pinch of sugar
  • salt, to taste

Method

  1. Heat the oil on a medium heat and add the mustard seeds. Heat until they crackle. Add the ginger and garlic and stir fry for 30 seconds before adding the onions. Fry for 5 minutes or until translucent.
  2. Add the Patak's Tikka Masala Spice Paste and sprinkle in a little water. Cook for a further 2 minutes.
  3. Add the chopped tomatoes. Cook for a few more minutes and add the chicken. Sprinkle in some sugar and allow the chicken to cook through. This should take about 10-12 minutes.
  4. Add the spinach leaves and cook for another 2 - 3 minutes until wilted.
  5. Check the seasoning and adjust if necessary. Stir in the cream and garnish with the coriander leaves.
  6. This dish tastes best when served with fresh basmati rice.

  • Serves 4 people

    • 2 tbsp vegetable oil
    • 450g chicken breast cut into bite sized pieces
    • 1 tsp garlic, chopped
    • 1/2 tsp ginger, chopped
    • 1/2 tsp mustard seeds
    • 100 g onions, chopped
    • 100 g tomatoes, chopped
    • 3 tbsp Patak's Tikka Masala Paste Pot
    • 250g fresh spinach leaves
    • 1 tbsp coriander, chopped
    • 2 tbsp single cream
    • pinch of sugar
    • salt, to taste
    1. Heat the oil on a medium heat and add the mustard seeds. Heat until they crackle. Add the ginger and garlic and stir fry for 30 seconds before adding the onions. Fry for 5 minutes or until translucent.
    2. Add the Patak's Tikka Masala Spice Paste and sprinkle in a little water. Cook for a further 2 minutes.
    3. Add the chopped tomatoes. Cook for a few more minutes and add the chicken. Sprinkle in some sugar and allow the chicken to cook through. This should take about 10-12 minutes.
    4. Add the spinach leaves and cook for another 2 - 3 minutes until wilted.
    5. Check the seasoning and adjust if necessary. Stir in the cream and garnish with the coriander leaves.
    6. This dish tastes best when served with fresh basmati rice.

Complement this dish with these products

Related Recipes

Chicken Tikka Masala with Spinach

I love this version of Chicken Tikka Masala, because the spinach adds a wonderful texture and colour to the dish. You also can't help but feel virtuous when you include a bit of spinach in your meal. I have added extra spices such as cumin seeds and garlic & ginger Spice Paste to sharpen up those flavours even more - and give the dish extra bite, but if you are short on time or ingredients, it is fine to simply use the Tikka Masala Spice Paste.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
3 hours Preparation

Chicken Tikka Masala

Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cooking it in the curry sauce.

1 out of 3 Difficulty
2 out of 3 spice levels Medium
35 mins Preparation
View more recipes