Ingredients:
For the chicken
- 4 cans (400g each) chickpeas, drained and rinsed
- 1 Jar Tamarind Tree Butter Chicken Makhan Walla Curry Paste
- 1 ½ cups full-fat coconut milk
- 2 medium brown onions, finely diced
- 2-3 tbsp olive oil or ghee substitute
- 4 cups baby spinach (loosely packed)
- 1 tsp garam masala
- Salt to taste
- Fresh coriander to garnish and lemon to finish
Method
- Heat oil or ghee in a large heavy-based pot over medium heat.
- Sauté onions 6-8 minutes until soft and lightly golden. Add butter chicken paste and cook for 2 minutes. Stir in the coconut milk and ½ cup water. Bring to a gentle simmer.
- Add the chickpeas and simmer uncovered 15-20 minutes, stirring occasionally.
- Stir through spinach until wilted (1-2 minutes).
- Finish with garam masala, salt, and a squeeze of lemon.