Saag Chicken

Instructions

1. Prepare the spinach
   Blanch the spinach in boiling water for 2-3 minutes until wilted. Drain and cool under cold water. Blend in a food processor until smooth. Set aside.
2. Season the chicken
   In a bowl, toss the chicken pieces with 1/2 teaspoon turmeric, 1/2 teaspoon salt, and 1 tablespoon lemon juice. Let it marinate for 15 minutes while you prepare other ingredients.
3. Sauté the aromatics
   Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown, about 5-6 minutes. Add garlic, ginger, and green chilies. Cook for another 2 minutes until fragrant.
4. Cook the chicken
   Add the marinated chicken to the pan and cook until it changes color and is no longer pink, about 7-8 minutes. Stir occasionally to ensure even cooking.
5. Add the spices
   Sprinkle the remaining turmeric and garam masala over the chicken. Stir well to coat the chicken pieces with the spices. Cook for 2 minutes to allow the spices to bloom.
6. Combine with spinach
   Pour the puréed spinach into the pan and mix well. Bring to a simmer and cook for 10 minutes on medium-low heat, allowing the flavors to meld together.
7. Add dairy
   Reduce heat to low. Stir in the yogurt gradually to prevent curdling. Then add the heavy cream and mix well. Simmer for 5 minutes until the curry thickens slightly.
8. Finish and serve
   Adjust salt to taste and add the remaining lemon juice. Garnish with fresh cilantro leaves. Serve hot with naan bread or steamed rice.