Ingredients

The following ingredients have 6 Servings
  • 1 pound chicken thighs (boneless, skinless)
  • 1 1/2 tablespoons ghee
  • 1 cup chopped green onions (white parts)
  • 1 tomato (diced)
  • 2 garlic cloves (minced)
  • 1 teaspoon ginger paste
  • 1 tablespoon tomato paste
  • 1 cup coconut milk
  • 1 1/2 teaspoon salt ((plus 1 teaspoon to season the chicken))
  • 10 ounces frozen chopped spinach
  • 1/2 ounce cilantro ((a handful))
  • 2 jalapenos (sliced)
  • 1 cup water
  • 1 tablespoon garam masala
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon whole black peppercorns
  • 1/8 teaspoon yellow mustard seeds
  • 1/8 teaspoon fenugreek seeds
  • 6 whole cloves
  • 1 bay leaf
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon chili powder

Instruction

  • Thaw and drain the frozen spinach and squeeze out any excess water. Combine spinach, chilies, cilantro and water in blender or food processor. Process until smooth and set aside.
  • Toast the whole spices (not the bay leaf) in a sauté pan on medium low heat until fragrant. This takes about 2-3 minutes. Toss occasionally to ensure they don't burn.
  • Remove the spices from the skillet and grind with mortar and pestle OR a spice grinder. Combine with remaining ground spices and set aside.
  • Cut the chicken thighs into quarters and season with 1 teaspoon of salt. The pieces will still be larger than a bite, but that's ok as it helps keep it moist and tender. 
  • Heat the ghee in a skillet over medium-high heat. Brown the chicken thighs for 3 minutes on each side; remove with a slotted spoon and set aside.
  • Turn the heat down to medium, add the green onions, garlic and ginger to the sauté pan and cook until they soften, about 2-3 minutes. 
  • Add the ground spices and cook for 30 seconds, stirring constantly to ensure they don't burn.
  • Stir in the remaining salt, tomatoes, tomato paste and coconut milk.
  • Add the browned chicken thighs to the pan and pour the spinach mixture over top.
  • Cover and cook for about 10-15 minutes, or until chicken is cooked through. Use a thermometer to ensure the chicken is cooked to an internal temperature of 160F degrees. 
  • Add additional salt to taste and serve with basmati rice and/or naan bread.