Baked Chicken Breast Saag With Peshwari Naans

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle and take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast to the dish and cook for 2-3 min or until lightly browned

Peel and cut your brown onion[s] into wedges

Dissolve your chicken stock mix and tomato paste in 350ml [450ml] [600ml] boiled water – this is your tomato stock

Once browned, add the onion wedges to the dish with your ginger & garlic paste, half your ground turmeric and most of your garam masala (save the rest for later!)

Cook for 30 secs or until fragrant

Once fragrant, add the tomato stock with a pinch of sugar and salt and bring to the boil over a high heat, once boiling put the dish in the oven and cook, covered, for an initial 40 min

Wash your spinach

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once everything is nearly ready, add your creamed coconut with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt to a small bowl

Add the remaining ground tumeric and garam masala with a little butter to the bowl

Microwave for 20-30 secs or until the butter is melted – this is your peshwari topping

Spread the peshwari topping evenly over your naan[s] and sprinkle with half your nigella seeds (save the rest for garnish!)

After 40 min, remove the dish from the oven, and add the washed spinach

Give everything a good mix up and return the dish to the oven, uncovered, for a final 3-4 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened

Add your naan[s] to a baking tray and put the tray in the oven for 3-4 min or until warmed through – these are your peshwari naan[s]