Oven-Baked Chicken & Chickpea Curry

Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. In a bowl, whisk together the tomato sauce, cream, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. In the tray, combine the spinach, drained chickpeas, creamy tomato sauce, and half the curry powder. Season with salt and pepper; stir to thoroughly combine.

Pat the chicken dry with paper towels. Place in an even layer on top of the prepared base. Season with the remaining curry powder. Turn to coat. Tightly cover the tray with foil and bake 22 to 24 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Remove from the oven; carefully remove the foil. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray with the warmed naan on the side. Enjoy!