Chicken Saag (Spinach Chicken Curry)

• 2 tbsp Ghee
• 1 large Yellow onion
• 1 piece Green chili pepper
• 20 g Ginger root, firm and fresh
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 2 tsp Garam masala
• 700 g Chicken thighs, boneless, skinless
• 300 g Spinach
• 150 g Whole milk yogurt

1. Finely chop the onion and chilli. Peel and grate the ginger, then crush the garlic.
2. Heat the ghee in a large pot over medium heat. Cook the onion with a pinch of salt for 8 to 10 minutes, stirring, until soft and lightly golden.
3. Stir in the chilli, ginger and garlic and cook for 1 minute until fragrant. Add the cumin, coriander, turmeric and half the garam masala, and cook for 30 seconds to bloom the spices.
4. Add the chicken thighs and turn to coat in the spiced onion mixture. Cook for 4 to 5 minutes, stirring, until the chicken is no longer pink on the outside.
5. Add the spinach in batches, stirring until each batch wilts. Pour in 250 ml water and simmer gently for 8 minutes, until the chicken is tender and cooked through.
6. Blend the curry until smooth using an immersion blender, or carefully transfer to a blender and blitz, then return to the pot. Simmer for 2 to 3 minutes to thicken slightly, stirring so it does not catch.
7. Take the pot off the heat and stir in the whole milk yogurt until fully combined. Return to a very low heat for 1 to 2 minutes to warm through without boiling, then stir in the remaining garam masala and season to taste.
8. Rest for 5 minutes so the sauce settles and thickens slightly. Serve hot.

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