Tikka Masala Chicken Scaloppine With Steamed Spinach 4.000
Aug 2, 2006

Here's some fusion cuisine that's both simple and flavorful. Thin chicken cutlets are sauteed and placed on a bed of steamed spinach. Tikka masala sauce is spooned over, and the dish is complete -- in a mere 25 minutes.

Bagged baby or young spinach is convenient, and there's no need to clean the leaves over and over again, as there is with regular, loose spinach. Simply rinse before cooking.

We used Tiger Tiger's Chicken Tikka Masala, but there are many masala sauces to choose among. Serve with basmati rice.

Servings: 4
  • 1 tablespoon vegetable oil, or more as needed
  • 1 1/4 to 1 1/2 pounds boneless, skinless chicken breast, cut into thin cutlets
  • Salt
  • 12 ounces bagged baby or young spinach leaves
  • 1 cup tikka masala simmer sauce

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In a large skillet over medium-high heat, add just enough oil to coat the pan. Season the chicken lightly with salt and add the cutlets to fill, but not crowd, the pan (you may have to do this in batches). Cook until lightly brown on both sides and cooked through, about 6 minutes total. Repeat with the remaining cutlets until all the chicken is cooked, adding more oil as needed.

Meanwhile, follow package directions to steam the spinach. In a small pot, heat the tikka masala sauce.

To serve, place the spinach on a platter or individual plates. Arrange the chicken cutlets on the spinach and spoon the sauce down the center. Serve immediately.

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Recipe Source

Adapted from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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