Chicken Saag V4 (KAMADO)

• servings: Yield: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 bags fresh baby spinach

2 teaspoons dried fenugreek (optional)

8 butter (or ghee)

1 1/2 pound chicken thighs boneless and skinless and cut into small 1 inch chunks

1 yellow onion chopped

2 cloves garlic minced

1 teaspoon fresh ginger minced

1 tablespoon cumin

1 tablespoon garam masala

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1 16oz can diced tomatoes, drained

1/4 cup heavy cream (or half and half?)

1/2 cup plain yogurt

Directions

Note: click on times in the instructions to start a kitchen timer while cooking.

Add the spinach and fenugreek to boiling water and cook for 2-3 minutes.

Drain well, squeezing out as much liquid as possible before chopping the spinach finely.

Add the ghee to a pan and sauté the chicken until lightly browned (no need to remove the chicken).

Add in the onions, garlic and ginger to the ghee and cook on medium heat, stirring and cooking until wilted and translucent.

Add in the spinach, cumin, garam masala, turmeric, cayenne pepper, kosher salt and heavy cream.

Cook uncovered for 10-15 minutes or until the mixture has cooked down resulting in a thick green spinach sauce.

Add in the sour cream, mix well together and just bring to a boil before removing from the heat.