Tandoori Chicken Tikka Masala with Roasted Sweet Potatoes and Spinach Saag
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Satyaprakash satpathy
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Get ready for a flavor explosion! This Tandoori Chicken Tikka Masala with Roasted Sweet Potatoes and Spinach Saag takes about 1 hour 30 minutes, plus marinating time. First, marinate the chicken in yogurt and spices (at least 2 hours, or overnight!). Then, preheat your oven to 400°F and roast the sweet potatoes. While they roast, grill or pan-fry the chicken. Next, simmer a rich tomato-based sauce and add the cooked chicken. Finally, quickly wilt spinach with chilies for a simple saag. Serve everything together for a healthy and delicious Indian-inspired meal!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup plain Greek yogurt
- 1/2 cup heavy cream
- 2 tablespoons butter
Fresh Produce & Herbs
- 2 whole sweet potato
- 10 ounces fresh spinach
- 1 medium yellow onion
- 1 whole green chili
- 1 whole lemon
- 1/2 cup cilantro
Seasonings & Spices
- 4 cloves fresh garlic
- 1 inch ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried fenugreek leaves
Pantry Items
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon sugar
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