CHICKEN SAAG

Ingredients

6 cups fresh spinach, tightly packed, washed, and drained, or 2 cups frozen spinach, defrosted

1 tablespoon butter

2 tablespoons extra virgin olive oil

1 teaspoon cumin seeds, such as Foraged Wild Cumin

1 large white onion, chopped

2 green chilis, stemmed and finely sliced

1 tablespoon ginger garlic paste*

1/2 teaspoon Garam Masala

1/2 teaspoon cayenne powder

1/2 salt or to taste

1 cup fresh chopped tomatoes or diced canned tomatoes

2 pounds boneless, skinless chicken breast or thighs, cut into 3/4-inch cubes

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon dry fenugreek leaf (crushed to powder)

1/4 cup heavy cream, optional

Directions

If using fresh spinach, blanch it for 1 minute in a large pot of boiling water, and then use a large strainer to transfer it to a large bowl of ice water to stop the cooking and set the color.
Squeeze out the excess water, place the spinach in a blender, and purée it; set aside.
If using frozen spinach, once it has thawed, squeeze it gently to remove any excess liquid.
Heat a large skillet and, when it’s hot, add the butter and olive oil.
Add cumin seeds, onion, and chilis and cook for 5 minutes or until the onions are light brown.
Add ginger garlic paste, garam masala, cayenne, salt, and tomatoes and cook for another 5 minutes.
Add the chicken and cook until firm and cooked through, 5 to 8 minutes, flipping the pieces halfway through.
Add the nutmeg and fenugreek and stir for 2 minutes, then add the puréed spinach and a cup of water, and cook for another 5 minutes.
For a creamier sauce, add the heavy cream and cook 3 to 5 more minutes.
Serve with naan or over basmati rice.

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