Tandoori Chicken With Chickpeas And Spinach

• 4 tablespoons tandoori paste
• 2 tablespoons yogurt
• 1 1/4 pounds chicken breast
• 1 tablespoon clarified butter ghee
• 1 clove garlic peeled and finely chopped
• 1 onion peeled and finely chopped
• 1 teaspoon curry powder
• 2 teaspoons cayenne
• 1/2 teaspoon cumin powder
• 13 1/2 ounces unsweetened coconut milk
• 15 ounces chickpeas cans, drained and rinsed
• 3 ounces baby spinach
• 2 teaspoons sugar
• naan bread to serve

1. Mix tandoori paste and yogurt. Add chicken and marinate for 1 hour.
2. Preheat oven to 400u0b0F. Line a baking tray with parchment paper. Place marinated chicken on prepared tray and bake for 15-20 mins.
3. Meanwhile, heat ghee and saute the garlic and onion. Add curry powder, cayenne and cumin and toast briefly. Add coconut milk and chickpeas and simmer for 5-6 mins, stirring occasionally. Add spinach and cook down slightly. Add sugar and season to taste. Slice chicken and serve with curry sauce and warm naan on the side.

tandoori paste, yogurt, chicken breast, ghee, clove garlic, onion, curry powder, cayenne, cumin powder, coconut milk, chickpeas, baby spinach, sugar, bread

Taken from www.yummly.com/recipe/Tandoori-Chicken-with-Chickpeas-and-Spinach-1410908 (may not work)