A flavorful and hearty chicken and spinach dish with a blend of aromatic spices.
Cut the chicken into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Mix turmeric, ground coriander, ground cumin, and chili powder with a few tablespoons of water to form a paste.
Creating a paste helps evenly distribute the spices.
Heat butter in a large skillet over medium heat and sauté onions, garlic, and ginger until golden brown.
Stir frequently to prevent burning and ensure even cooking.
Add the spice paste to the skillet and cook for a few minutes until fragrant.
Cooking the spices releases their full flavor.
Add the chicken to the skillet and cook until it changes color.
Stir occasionally to coat the chicken with the spices.
Add salt and a splash of water, cover, and simmer for 20 minutes.
Covering the skillet helps retain moisture and cook the chicken thoroughly.
In a separate pan, heat butter and sauté curry leaves, fennel seeds, and cumin seeds until aromatic.
Toast the spices gently to avoid burning.
Add spinach to the pan and cook until wilted.
Fresh spinach cooks down significantly, so don't worry if it seems like a lot initially.
Combine the spinach mixture with the chicken and stir well.
Mix thoroughly to ensure the flavors meld together.
Stir in yogurt and garam masala, cooking uncovered for a few minutes.
Add yogurt gradually to prevent curdling.
Serve hot with your choice of rice or bread.
Garnish with fresh cilantro for added flavor and presentation.
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