1. In a small bowl, mix 1/4 cup of the yogurt with 1/2 tsp. of the salt, 1 tsp. of the cumin, coriander, turmeric, garam masala, cayenne, garlic, and ginger. Add tenders to a resealable plastic bag and pour in yogurt mixture; toss to coat the chicken. Seal bag and marinate, refrigerated, at least 20 minutes and up toovernight.
2. Heat 1 Tbsp. of the oil in a large nonstick skillet until shimmering. Add spinach and stir-fry until wilted, 3 to 5 minutes. Remove spinach from pan, cool, drain, and squeeze out excess moisture. Chop and set aside.
3. In a food processor or blender, combine remaining 11/4 cups yogurt, cilantro, mint, remaining 1/4 tsp. salt and remaining 1 tsp. cumin. Process until mixed. Transfer to a serving bowl, stir in chopped spinach, and refrigerate, covered, until ready to serve.
4. When ready to cook chicken, remove tenders from marinade. Pour panko on adinner plate and press tenders into panko, turning, until well coated.
5. Heat 3 tablespoons of the oil in a large nonstick skillet until shimmering. Cook tenders, in batches if necessary to avoid crowding, 3 to 4 minutes per side or to 165degreesF (using an instant-read thermometer). Add additional oil to pan if necessary. Transfer to a serving plate.
6. Lightly brush naan with remaining 1 Tbsp. oil and heat in microwave for about30 seconds. Serve tenders with pieces of the warmed naan and with spinach raita in a bowl on the side.
Source: Fresh Magazine March, April 2010