Description
Classic Indian dish made with chicken and spinach. Serve with basmati rice.
Ingredients
- ¼ cup vegetable oil
- 1 (3 pound) whole chicken, cut into pieces
- 2 pounds fresh spinach, rinsed and chopped
- ¼ cup water
- 2 large onions, minced
- 5 cloves garlic, minced
- 1 (1 inch) piece fresh ginger root, minced
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper, or more to taste
- ½ teaspoon ground turmeric
- 2 cardamom pods
- 2 whole cloves
- 1 teaspoon salt
- 1 tablespoon water, if needed
- ¼ cup milk
- 1 teaspoon garam masala
- 6 tablespoons sour cream
- 2 tablespoons butter
Instructions
- Heat oil in a large skillet over medium heat; add chicken pieces and cook until browned
- about 8 minutes per side. Set chicken aside.
- Place spinach into a large pot with 1/4 cup of water; bring to a boil
- cover
- and remove from heat. Allow spinach to steam for about 10 minutes; transfer into a blender and pulse until very finely chopped. Set spinach aside.
- Place onions
- garlic
- and ginger into the skillet; fry over medium heat
- stirring frequently
- until lightly browned
- about 10 minutes. Pour in tomatoes
- ground coriander
- salt
- cayenne pepper
- turmeric
- cardamom
- and cloves; stir in 1 tablespoon water
- and cook
- stirring frequently
- for 10 minutes.
- Pour in milk and stir to combine. Add browned chicken pieces; bring to a simmer
- reduce heat
- cover
- and simmer until chicken is tender
- about 20 minutes. Stir in spinach and garam masala; cook until spinach starts to stick to the skillet
- about 15 minutes.
- Stir in sour cream and bring to a simmer. Remove from heat and stir in butter.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 6