2 tbsp tikka masala powder
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp butter
1 onion, cut into 8 lengthwise
625g chicken breast, cut into 2.5cm chunks
400g tinned chopped tomatoes
100ml double cream or coconut cream
100g baby spinach leaves


1. In a bowl, mix the tikka masala powder, the garlic and ginger paste and put to one side. Heat the butter in a large, deep frying pan and put over a medium heat. Add the onion and cook until softened.

2. Add the chicken chunks. Cook for 5 minutes or until browned, then add the tikka paste. Cook and stir regularly for a minute.

3. Add the tomatoes and the cream and bring to the boil. Reduce the heat to low and cook, stirring occasionally, for 10 minutes or until the chicken is cooked through, with no pink showing. And add the spinach.

4. Stir for 2 minutes or until the spinach has wilted. Serve with rice.