Indian Chicken SaagCourse: MainCuisine: Indian
2 1/2 pounds boneless chicken thighs
2 tablespoons olive oil, divided, or more as needed
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala, divided
salt and ground black pepper to taste
1 (8 ounce) package fresh spinach
1/4 tablespoon butter
1 onion, diced
5 cloves garlic, minced
3 fresh red chile pepper, minced
2 tablespoons minced fresh ginger root
5 fresh curry leaves
5 cardamom pods
1 teaspoon mustard seed
1 teaspoon ground turmeric
1/2 (8 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce
1 teaspoon honey
12 ounces paneer, diced
1/4 cup heavy cream, or more to taste
- Drizzle chicken thighs with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
- Heat a skillet over medium-high heat. Add chicken and cook until nicely browned and only slightly pink in the centers, about 5 minutes per side. Remove from the pan.
- Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 10 to 15 minutes. Remove from heat and set aside.
- Heat butter in the same skillet used for chicken over medium-high heat. Saute onion with salt in the hot pan until softened, stirring to pick up crust left by chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger, cook for 1 to 2 minutes, adding olive oil if necessary. Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
- Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
- Remove from heat and stir in paneer and heavy cream. Serve.