Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons ghee
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 1 ½ pounds chicken thighs or legs
  • 3 tablespoons ghee
  • 2 12-ounce packages frozen spinach (steamed)
  • 6 garlic cloves (minced)
  • 1 ½ tablespoons fresh grated ginger
  • 1 serrano chile (minced)
  • 1 medium white onion (chopped)
  • 1 teaspoon garam masala
  • 4 teaspoons coriander powder
  • 2 teaspoons cumin
  • 2-3 tablespoons dried fenugreek leaves (see Notes)
  • 1 ½ cups half-and-half
  • ½ cup plain full-fat yogurt
  • 1 teaspoon salt
  • chopped fresh cilantro (to serve)

Instruction

  • Preheat oven to 375º Fahrenheit. Combine spices and oil or ghee in a bowl. Place chicken pieces in a large baking dish and coat with oil and spice mixture. Bake for 30 minutes; remove from oven. Preheat broiler then broil chicken for 5 minutes, or until browned in places. Remove from oven and set aside.
  • In a food processor or high-speed blender, process steamed spinach until puréed. Set aside.
  • Heat 3 tablespoons ghee in a large skillet over medium-low heat. Add onions, ginger, garlic, and serrano chiles. Cook slowly, stirring regularly, until the mixture becomes a rich medium brown color. Don't skip this part! Add a little water, 1 tablespoon at a time, as needed, if the mixture is burning or drying out.
  • Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.
  • Add the spinach to the skillet and stir well. Add 1 teaspoon salt, half and half, yogurt, and fenugreek leaves. Stir to combine well, then add the chicken and stir gently. Cook about 5 minutes then taste and add more salt as needed.