Chicken Saag

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 12 oz fresh spinach
• 1 medium yellow onion
• 4 garlic cloves
• 1 inch fresh ginger
• ½ cup canned diced tomatoes
• ½ cup plain yogurt
• 2 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• ½ tsp red chili powder (optional)
• 1 tsp salt
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice (optional)

Steps

1. Chop chicken thighs into 1-inch pieces. Finely chop the onion, mince the garlic, and grate the ginger.
2. Heat ghee or oil in a large pot or Dutch oven over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds. Add onion and cook until softened and lightly browned, 5-7 minutes.
3. Stir in garlic, ginger, turmeric, coriander, and chili powder (if using). Cook for 1 minute until fragrant. Add diced tomatoes and cook for 2-3 minutes, stirring occasionally.
4. Add chicken pieces and salt to the pot. Cook until chicken is lightly browned on all sides, about 5-7 minutes. Stir in yogurt.
5. Add spinach to the pot in batches, allowing it to wilt before adding more. Once all spinach is wilted, cover the pot and simmer for 15-20 minutes, or until chicken is cooked through and tender.
6. Stir in garam masala. If desired, blend a portion of the saag with an immersion blender for a creamier texture. Taste and adjust seasoning.
7. Serve hot, garnished with fresh cilantro if desired, and accompanied by basmati rice.