North Indian-Style Spinach Chicken

North Indian-Style Spinach Chicken
Photo by Annabelle Breakey

Ingredients

  • 3 tablespoons canola oil
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon turmeric
  • 1 large onion, chopped
  • 1 ½ pounds boned, skinned chicken thighs, cut into 1-in. chunks
  • 2-in. piece fresh ginger
  • 2 teaspoons kosher salt
  • + 8 more ingredients
    • 1 cup diced canned tomatoes
    • 8 ounces cremini or button mushrooms, quartered
    • 4 large garlic cloves
    • 2 teaspoons each ground coriander and cumin
    • 1 pound baby spinach
    • ½ bunch cilantro
    • 1 tablespoon fresh lemon juice
    • ½ teaspoon cayenne

1. In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds; sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger and garlic. 2. Add ginger, garlic, turmeric, cayenne, coriander, cumin, and sal...

View full recipe at My Recipes

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