Experience the captivating flavors of Indian cuisine with a delightful twist of fresh vegetables tonight!

1

Start by marinating the chicken. In a bowl, mix the yogurt, cumin, coriander, turmeric, salt, pepper, and half of the garlic and ginger (minced). Add the chicken pieces and coat well. Cover and let it marinate for 30 minutes.

2

While the chicken is marinating, prepare the vegetables. Dice the onion, chop the tomato, and bell pepper into bite-sized pieces. Roughly chop the spinach.

3

In a large pan, heat the oil over medium heat. Add the remaining garlic and ginger, and sauté for about 2 minutes until fragrant.

4

Add the diced onion to the pan and sauté until translucent, which takes about 5 minutes.

5

Stir in the chopped tomatoes, cooking for another 5 minutes until they soften.

6

Now, add the marinated chicken to the pan. Cook until the chicken is no longer pink, about 10-12 minutes. Stir occasionally to ensure it cooks evenly.

7

Add the bell pepper and spinach to the pan. Cook for an additional 5 minutes until the vegetables are tender.

8

Finally, stir in the cream and garam masala. Allow it to simmer for another 5 minutes while stirring gently. Adjust salt and pepper to taste.

9

Serve hot with rice or naan.

4

• Add roasted cashews for extra crunch and richness.
• Incorporate seasonal vegetables like zucchini and carrots for variety.
• Serve with a side of mango chutney for a sweet contrast.

• Be sure to marinate the chicken long enough for the flavors to penetrate.
• Use fresh spices for enhanced flavor.
• Adjust the cream to your preference for richness.

• fat: 22 grams
• protein: 30 grams
• calories: 400
• carbohydrates: 20 grams

This dish offers a balance of proteins from chicken and yogurt, while vegetables add essential vitamins and minerals, making it nutritious and satisfying.

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