Saag Chicken

Ingredients

• 1 lb fresh spinach rinsed well
• 1.5 lbs chicken thighs skinless boneless, cut into 2 inch pieces
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 medium yellow onion cut into quarters
• 1 plum tomato cut into quarters
• 8 garlic cloves
• 2 inch ginger root diced
• 2 green chilies
• 1/4 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 2½ teaspoons kosher salt

Garnish

• 1 teaspoon garam masala
• 1 tablespoon kasoori methi
• 1/4 cup heavy cream

Instructions

1. Heat 6 cups of water in a saucepan over high heat. Add the spinach and blanch just until the spinach wilts.
2. Add 2 cups of ice and 2 cups of water to a bowl. Scoop out the spinach and add to the bowl with ice water.
3. Squeeze out all the water from the spinach and add it to the blender. For a smoother sauce, blend the spinach thoroughly. For a more rustic texture, pulse the spinach until you get the desired texture.
4. Blitz onion, tomato, garlic, ginger, and green chilies in a blender to make a coarse puree Note: Avoid blending into a smooth puree, as this can intensify the raw onion flavor and overpower the curry’s balance.
5. Heat ghee in a medium saucepan. Add cumin seeds and allow it to sizzle for 30 seconds.
6. Add onion tomato puree, turmeric powder and coriander powder, half of the salt and cook for 6 to 8 minutes or just until the oil starts to separate.
7. Add chicken, garam masala, and remaining salt and mix well. Cook covered on medium heat for 7 to 8 minutes or until the chicken is fully cooked.
8. Add pureed spinach and mix well. Cook until the curry comes to a gentle boil.
9. Garnish with cream and Kasoori methi.