Chicken Saag V5 (KAMADO)

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

Ingredients

2 tablespoons soy sauce

2 bags fresh baby spinach

3 tablespoons 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 dried fenugreek leaves (kasoori methi)

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 half and half

1/2 cup plain yogurt

Directions

Begin by combining the chicken and soy sauce. Let sit in the refrigerator until needed.

Prepare the Kamado for direct, med high heat. Using either grates or the accessory ring, setup a large Dutch oven over the coals. The Dutch oven should go at the highest level above the fire, to avoid scorching the bottom. Bring everything up to med high heat.

Add the remaining butter to the Dutch oven and sauté the chicken until lightly browned.

Leaving the chicken in the Dutch oven, make some room and add the onions, garlic and ginger. Cook, stirring occasionally, until onions are translucent.

Add the spinach. Stir occasionally, until the spinach has cooked down.

Add in the cumin, garam masala, turmeric, cayenne pepper, fenugreek, kosher salt and half and half.

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

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

Notes

Works well with chicken breast. Can be cut into larger 1.5" - 2" chunks, which may keep from drying out or overcooking.