Butter Spinach Chicken

Nuvita Biscuits

This mild Indian butter chicken curry is kid friendly and fantastically fragrant.


  • Olive oil spray
  • 1 large brown onion, finely chopped
  • 2 tbs tandoori paste
  • 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
  • 400g can no-added-salt chopped tomatoes
  • 125ml (1/2 cup) chicken stock
  • 55g (1/3 cup) cashews, finely chopped
  • 70g (1/4 cup) natural yoghurt
  • 75g baby spinach leaves
  • 2 cups steamed basmati rice
  • Chopped cucumber, to serve
  • Fresh coriander leaves, to serve
  • Pappadums, to serve


Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.

Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.

Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.



Recipe Comments

  1. posted by LN13 on Feb 4, 2013

    I eat watermelon, sliced apples, or a piece of bread without butter for breakfast.
    For lunch I usually have a salad mixed with spinach, grilled chicken, and nonfat dressing or no dressing at all with iced water and grapes.
    For dinner I will usually have grilled chicken if I didn’t have it for lunch with fruit or veggies.
    I use the treadmile 4 times a week for 30 minutes as well as squats,lunges,yoga aerobics.

  2. posted by Goe122 on Feb 5, 2013

    Last night, we ordered two orders from our local italian restaurant – chicken stuffed with spinach and proscuitto rolled and covered in an alfredo sauce. A serving of garlic and butter seasoned pasta (spaghetti) accompanied each order.

    We ended up not eating it, and would like to do so tonight – how would you suggest rewarming it?

    We don’t want to use a microwave – would prefer an oven and/or stove.

    FYI, the chicken is a chicken breast cut into thirds – as there are two orders, there are two breasts each cut into thirds.

    The container that it came in is a styrofoam container, so we’d need to transfer it to something else for the rewarming.

    What temperature, how long, what kind of container(s), other suggestions?

    Your help is appreciated – we’re all ears!

  3. posted by Shay H on Mar 18, 2013

    I was thinking just some white rice but that seems a bit bland. This will be my first time with cooking lemon chicken as well. TY.

  4. posted by Jonathan on Mar 25, 2013

    I’m preparing a full course Indian dinner for guests on the weekend (I’m not Indian by the way!!) and would like to use my crockpot as a method of preparing part of the meal. I don’t want to compromise quality though. Any ideas? Thanks to all.

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