Palak-Inspired Chicken

• servings: Yields 4 servings

Ingredients

1 pound frozen chopped spinach, thawed

1 cup water, divided

3 tablespoons ghee or unsalted butter

1 teaspoon cumin seeds

1 large onion, chopped fine

1 ¼ teaspoons table salt

2 tablespoons grated fresh ginger

1-2 serrano chiles, stemmed, seeded, and minced

4 garlic cloves, minced

2 ¼ teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

¾ teaspoon ground turmeric

1 (14.5-ounce) can diced tomatoes, drained, and chopped coarse

14 ounces cooked chicken, cut into ½-inch pieces (3 cups)

1 cup heavy cream

1 ½ teaspoons dried fenugreek leaves (kasoori methi), crushed (optional)

1 ½ teaspoons garam masala

3 tablespoons minced fresh cilantro

Lemon wedges

Directions

Process spinach and ½ cup water in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Set aside.

Heat ghee in Dutch oven over medium-high heat. Add cumin seeds and cook until fragrant, about 30 seconds. Add onion and salt, and cook, stirring often, until onion is deep golden brown, 6 to 8 minutes.

Add ginger, serrano, and garlic, and cook for 1 minute. Add ground coriander, ground cumin, paprika, and ground turmeric and cook, stirring constantly for 30 seconds. Stir in tomatoes and cook, scraping up any browned bits from bottom of pot, for 2 minutes. Add spinach mixture and remaining ½ cup water, and stir well to combine. Adjust heat to simmer and cook, stirring occasionally for 3 minutes. Stir in chicken and simmer gently until chicken is heated through and well coated in sauce, 3 to 4 minutes.

Off heat, stir in heavy cream, fenugreek, if using, and garam masala. (Mixture should have consistency of loose polenta. If too thick, loosen with water, 1 tablespoon at a time). Season with salt to taste. Garnish with cilantro and serve with lemon wedges.