Ingredients

• 0.25 cups vegetable oil
• 1 , 3 pound
• 2 pounds fresh spinach , rinsed and chopped
• 0.25 cups water
• 2 large onions , minced
• 5 cloves garlic , minced
• 1 , 1 inch
• 1 , 14.5 ounce
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoons cayenne pepper , or more to taste
• 0.5 teaspoons ground turmeric
• 2 cardamoms pods
• 2 whole cloves
• 1 tablespoon water , if needed
• 0.25 cups milk
• 1 teaspoon garam masala
• 6 tablespoons sour cream
• 2 tablespoons butter

Instructions

1. 1 Heat oil in a large skillet over medium heat; add chicken pieces and cook until browned, about 8 minutes per side. Set chicken aside.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Stir in sour cream and bring to a simmer. Remove from heat and stir in butter.

Nutrition per serving