Tandoori Paneer Masala
with spinach and rice
Masala curries are versatile tomato-based dishes that work with a variety of proteins and veg. This recipe features chicken as the star, joined by spinach, mango chutney and crispy onions for added crunch.
Tags:
Quick
•Protein Rich
•Family Friendly
Allergens:
Milk
•Barley
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Paneer
(Contains: Milk)
150 grams
Rice
2 sachet(s)
Tandoori Masala Mix
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Mango Chutney
1 sachet(s)
Crispy Onions
(Contains: Wheat)
60 grams
Baby Spinach
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3427 kJ
Energy (kcal)819 kcal
Fat34.5 g
of which saturates21.3 g
Carbohydrate91.8 g
of which sugars21 g
Dietary Fiber3.8 g
Protein34.7 g
Cholesterol0 mg
Salt3.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and season with salt and pepper.
- Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
NOTE: Swapping to paneer? Chop the paneer into 2cm cubes. Season as instructed and fry until golden all over, 5-8 mins. Remove from pan once cooked. Stir back into sauce before serving.
3
- Peel and grate the garlic (or use a garlic press).
- Once the chicken has browned, add the tomato paste, garlic and tandoori masala mix to the pan.
- Mix well and cook until fragrant, 1 min.
4
- Next, stir in the stock and 100ml water (per 2P).
- Bring to the boil, then lower the heat so the sauce comes to a simmer.
- Simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Once the chicken is cooked, stir in the creme fraiche, mango chutney and a knob of butter.
- Add the spinach to the pan—a handful at a time—until wilted and piping hot, 1-2 mins.
- Remove from the heat. Add a splash more water if you feel the sauce is too thick.
- Taste and season with salt and pepper if needed.
6
- Fluff up the rice with a fork and divide between plates.
- Spoon over the tandoori chicken masala.
- Sprinkle over the crispy onions to finish.
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