Step by step

Method

4 steps

1. 1

   Toss 1½ lb boneless chicken thighs cut into bite-size pieces with ½ teaspoon salt and ½ teaspoon turmeric. Heat 2 tablespoons oil in a wide skillet over medium-high until shimmering. Add 1 teaspoon cumin seeds and let them crackle 20 seconds. Add the chicken and brown on a couple of sides, 4–5 minutes — golden edges, not fully cooked. Push chicken to the sides of the pan.

2. 2

   In the center, cook 1 chopped onion until soft, 4–5 minutes. Stir in 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon ground coriander, ½ teaspoon chili powder, and the remaining ½ teaspoon salt. Cook 30–45 seconds until fragrant.

3. 3

   Add 10 oz frozen spinach thawed and squeezed very dry (or 8 cups fresh spinach wilted and chopped) plus ½ cup water or broth. Stir everything together, scrape up browned bits, and simmer uncovered 10–12 minutes until the chicken is cooked through (165°F) and the spinach gravy thickens and looks cohesive — not watery green soup.

4. 4

   Kill the heat. Stir in optional 2 tablespoons yogurt or cream for a silkier finish. Taste for salt. Serve with roti or rice. You want tender chicken in a thick, spiced spinach gravy — not watery spinach soup or dry overcooked chicken.