Ingredients
6
6 servings
- •0.25 cup vegetable oil
- •1 (3 pound) whole chicken, cut into pieces
- •2 pounds fresh spinach, rinsed and chopped
- •0.25 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
- •1 teaspoon salt
- •0.5 teaspoon cayenne pepper, or more to taste
- •0.5 teaspoon ground turmeric
- •2 cardamom pods
- •2 whole cloves
- •1 tablespoon water, if needed
- •0.25 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.
Nutritional Facts
Per 6 servings
- Calories: 450
- Carbohydrate: 18g
- Fat: 26g
- Fiber: 6g
- Protein: 39g
- Sugar: 3g
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