Spinach 150 g
Garlic 2 cloves
Yogurt 150 g, 3.5% fat
Almonds 3 tbsp, finely ground
Garam masala 2 - 3 tsp
Five-spice powder a good pinch, indian
Cinnamon a good pinch
Cardamom a good pinch, ground
Ginger 1 tsp, ground
Tomato 1 tin, chopped
Chicken 750 g, breast fillets
Clarified butter 2 - 3 tbsp
Coconut milk 200 ml
Vegetable stock as necessary
Wash and sort the spinach and drain well.
Peel the garlic and chop very finely.
Mix the yogurt, ground almonds, garam masala, five-spice mixture, cinnamon, cardamom, ginger, garlic, tomatoes and 1 tsp salt.
Put the chicken breasts into a large bowl and pour the yogurt sauce over them.
Mix and leave to stand in a cool place for at least 3 hours (preferably overnight).
Heat the ghee in a deep nonstick frying pan, add the onions and sweat for 5 minutes.
Add the chicken and yoghurt mixture and cook for 10 minutes.
Stir in the coconut milk and a little vegetable stock if it is too thick.
Bring to the boil over a low heat, stir in the spinach and cook very gently for 5 minutes.
Check the seasoning and serve your butter chicken with spinach.