• 800g chicken thighs, cut into 3cm chunks
• 6 tbsp mild tandoori or tikka masala paste
• 150ml natural yogurt
• ½ lemon, juiced
• 3 tbsp tomato purée
• 100ml double cream
• 50g unsalted butter, cubed
• 2 tbsp clear honey
• 200g spinach
• 8 chapatis
• small handful of coriander, roughly chopped, to serve
• cooked basmati rice, to serve
Step 1
Add the chicken, tandoori or tikka masala paste, yogurt, 1 tsp lemon juice and a pinch of salt to a large bowl, then stir until evenly combined. Cover and leave to marinate in the fridge for 20 mins or up to 2 hrs.
Step 2
In the Cooking Pot, mix the tomato purée, double cream, butter, honey and remaining lemon juice.
Step 3
Pull out the legs on the Cook & Crisp tray, then transfer the chicken to the tray and place it in the top position, above the sauce. Close the lid and flip the SmartSwitch to Rapid Cooker. Select Speedi Meals and set the temperature to 210C and the cooking time to 10 mins. Select Start/Stop to begin cooking (the unit will steam for approx. 10 mins before the countdown timer begins).
Step 4
Once cooked, open the lid and transfer the chicken to a plate. Use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. Add the chicken and spinach to the sauce in the pot and stir to combine. Rinse the tray and return to the top position.
Step 5
Wrap the chapatis in foil and place on the tray. Close the lid, setting the time for another 4 mins. Select Start/Stop to resume cooking.
Step 6
Carefully remove the warm chapatis and use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. When ready to enjoy, divide the chicken curry between four bowls and garnish with the fresh coriander. Serve with cooked rice and the warm chapatis to the side.