Murgh Saagwala (Chicken in Spinach)

Ingredients:
Chicken breasts, diced - 2
Spinach, frozen (thaw a bit, but without additional water) - 3/4 kg
Onions, sliced thick - 2
Tomatoes (diced if fresh, whole if canned) - 4-5 small
Ginger-garlic paste - 1.5 tbsp
Garam masala - 1.5 tbsp
Turmeric (optional) - 1/2 tsp
Red chili powder (optional) - 1 tsp
Cloves - 4
Cardamom seeds - 1/2 tsp
Bay leaves - 1-2
Heavy cream - 2 tbsp
Vegetable oil - 2 tbsp

Time (prep+cook): about 40 min
Servings: 2-3

Method:
Heat the oil. Add cloves, bay leaves and cardamom and fry for a couple of minutes to release the aroma of the spices. Add the ginger-garlic paste, mix well and add the onions. Stir fry until the onions are golden brown. Add the tomato pieces (if using canned tomatoes, add as little juice as possible). Cook for 5-10 minutes. Mix in salt, garam masala and turmeric (optional). Cook until the oil separates to the sides. Add the chicken and cook on a medium flame until the pieces are cooked through (up to 15 min). Now add the thawed spinach, mix well and cook covered on a low flame for 10 min. Stir in the heavy cream and simmer for about five minutes. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: Inspired by this recipe.