Step by step

Method

7 steps

1. 1

   Heat 4 tablespoons oil in a large skillet over medium-high until shimmering. Add 1½–2 lb boneless chicken (thighs preferred) cut into large bite-size pieces and brown 3–4 minutes until lightly colored on a couple of sides — golden edges, not fully cooked. Transfer to a plate.

2. 2

   Put 1 lb fresh spinach and ¼ cup water in a pot; bring just to a boil, then kill the heat. When cool enough to handle, blend to a near-smooth paste. (Frozen chopped spinach: thaw, drain lightly, and blend.) Set aside.

3. 3

   Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Sauté 1 tablespoon minced ginger, 3 minced garlic cloves, and 1 finely chopped large onion until lightly browned, 6–8 minutes — pale onion leaves the saag tasting flat.

4. 4

   Add one 14.5 oz can crushed tomatoes, 1–1½ teaspoons salt, ½–1 teaspoon cayenne, ½ teaspoon ground coriander, ½ teaspoon turmeric, 4 whole cloves, and 4 lightly crushed green cardamom pods. Sprinkle with 1 tablespoon water. Cook on low about 10 minutes, stirring often, until the tomatoes thicken and the spices smell warm, not raw.

5. 5

   Return the chicken with any juices and pour in ½ cup milk. Simmer until the chicken is tender and cooked through (165°F / juices run clear), about 10 minutes.

6. 6

   Stir in the spinach puree and 1 teaspoon garam masala. Cook, stirring, until the spinach thickens and just starts to cling to the pan, 12–15 minutes — you want a spoon-coating gravy, not green soup. If it's too tight, splash in a little water.

7. 7

   Off heat, stir in 4 tablespoons unsalted butter and cover until ready to serve. Taste for salt. Serve with basmati rice. You want tender chicken in a thick, buttery spinach gravy — not watery green soup or dry overcooked chicken.