Chicken Saag

Ingredients

1t            Garam masala

1/2t          Ground cumin

1/2t          Paprika

1/4t          Ground turmeric

Kosher salt

3/4 lb.      Boneless, skinless chicken thighs

1T            Vegetable oil; more as needed

2C            Yellow onion, chopped

2 large     Cloves garlic, minced

1in           Piece ginger, minced

2t             Jalapeño, minced

10 oz.      Frozen chopped spinach, thawed and lightly squeezed of excess liquid

1T            Finely chopped scallions

1C            Heavy cream

1/4C         Chopped fresh cilantro

Process

`Add the thighs and rub all over with the spice mixture.

Let sit for 30 minutes at room temperature, or cover and refrigerate for up to 1 day.

Put the oil in a large nonstick skillet over medium heat.

Add the thighs and cook, flipping once or twice, until just cooked through, 6 to 8 minutes. (It’s okay if they stick a bit and tear because you’ll be cutting them into pieces.)

Transfer to a plate; they will cook more later.

If the pan looks dry, add a little more oil.

Then add the onion and cook, stirring occasionally and scraping up any bits, until the onion becomes translucent, about 2 minutes.

Add the garlic, ginger, and jalapeño, and cook, stirring occasionally, 1 minute.

Add the spinach, scallions, and cream, and cook until the spinach is tender, 5 to 7 minutes.

Meanwhile, cut the thighs into 2-inch pieces.

 Add them and any accumulated juice to the pot and stir

Cook, stirring occasionally and adjusting the heat as necessary, until the chicken is fully cooked, about 3 minutes.

After that, the dish can sit on a low simmer for up to a half-hour and will only taste better for it.

Season to taste with salt.

Add the cilantro, toss well, and serve