Tandoori Chicken Masala with Spinach and Rice

1. Cook the basmati rice per packet instructions.

2. Dice the chicken thighs. Dice the onion. Mince the garlic and grate the ginger.

3. Heat ghee or oil in a large pan over medium-high heat. Fry onion 3–4 mins until softened. Add garlic and ginger, cook 1 min. Add tandoori spice mix and stir 30 secs.

4. Add the chicken and fry 4–5 mins until sealed. Add tinned tomatoes and half a tin of water. Simmer 10–12 mins until chicken is cooked through and sauce has thickened.

5. Stir in spinach and cook 1–2 mins until wilted. Finish with a spoonful of yoghurt and season to taste.

6. Serve over rice, topped with crispy fried onions and fresh coriander.