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Tandoori Chicken Skewers with Spinach Rice

Perfect for a casual dinner party. Serve with warmed naan and salad.

Serves 6
Ready in 153 mins
Prep time 10 mins
Cooking time 23 mins
Chill time 120 mins
480 calories per serving


> 12 oz chicken breast, cubed
> 1 clove garlic, chopped
> 1 1/2 tbsp grated ginger
> 1/2 tbsp crushed red pepper
> 2 1/2 tsp garam masala or curry powder
> 2/3 cup plain Greek yogurt
> 3 tbsp vegetable oil
> 1 1/2 cups white basmati rice
> 1 (9 oz) pkg microwave-ready fresh spinach
> 1/2 stick butter
> 1 (14 oz) can petite diced tomatoes
> 2 tbsp heavy cream


Thread chicken on 8 wooden skewers. Mix garlic, 1 tbsp ginger, red pepper, 2 tsp garam masala and yogurt to make a marinade. Thoroughly coat chicken skewers with marinade. Cover and chill for at least two hours.
Heat 1 tablespoon oil in a saucepan. Add the rice and the remaining ginger and garam masala and cook 1 min. Add 3 cups boiling water and stir. Turn the heat to low, cover and simmer for 15 min.
While rice is cooking, cook spinach according to package directions. Stir into cooked rice. Meanwhile, heat the remaining oil in the skillet. Remove chicken from marinade, reserving marinade. Cook the skewers on high for 6 min. or until golden brown, turning frequently. Transfer to a plate and cover with foil to keep warm.
Wipe the skillet clean and heat 1 tbsp butter. Cook the tomatoes for 5 min. on medium heat. Add the marinade and bring to a boil, stirring. Remove the pan from the heat and add the rest of the butter and the cream, stirring constantly. Season with salt and pepper.
Serve the chicken over the spinach and rice and top with sauce.

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