Ingredients
1lbspinach,chopped
2tspdried fenugreek
8tbspghee,or butter
1lbchicken thighs,boneless, skinless, cut into small 1-inch chunks
1yellow onion,chopped
2garlic cloves,minced
1tspfresh ginger,minced
1tbspcumin
1tbspgaram masala
½tspturmeric
¼tspcayenne pepper
½tspkosher salt
1cupheavy cream
½cupsour cream
Preparation
Add the spinach and fenugreek to boiling water, then cook for 2 to 3 minutes.
Drain well, squeezing out as much liquid as possible, then chop the spinach finely.
Add the ghee to a pan, then add the chicken and sauté until lightly browned.
Add in the onions, garlic and ginger to the ghee, then cook on medium heat, stirring and cooking until wilted and translucent.
Add in the spinach, cumin, garam masala, turmeric, cayenne pepper, kosher salt, and heavy cream.
Cook uncovered for 10 to 15 minutes or until the mixture has cooked down, resulting in a thick green spinach sauce.
Add in the sour cream, mix well together, then just bring to a boil. Remove from the heat.
Serve warm, and enjoy!
