Murgh Saag Wala

• 800g skinless chicken pieces, cubed or pieces on the bone
• 800g spinach, washed & chopped
• 2 tbsp rapeseed oil
• 2 cloves
• 2 black cardamom pods
• 1 bay leaf
• 2 onions, minced
• 5 garlic cloves, minced
• 400g tin of tomatoes
• 7cm ginger, minced
• 1-2 green chilli, chopped
• 1 tsp salt
• 1 tsp chilli powder
• 1 tsp coriander seeds, ground
• ½ tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp butter (optional)

Method

1. Put the spinach in a pan heat and cook until the spinah has wilted. Remove from heat and leave to cool.
2. Blend to a puree and set aside.
3. Heat 2tbsp oil in a pan and add cloves, cardamom and bay leaves.
4. Once aromatic add the onions and fry for a few minutes. Stir in the garlic and cook until  lightly browned.
5. Stir in tomatoes, ginger, salt, chillies, ground coriander seeds, chilli powder, turmeric and cook for 10 minutes on a low heat.
6. Once the masala is thick, increase the heat and add the chicken. Stir to coat the chicken with the maslas.
7. Reduce the heat to low put the lid on the pan and leave it to cook until soft and tender approx. 25 mins.
8. Stir in the blended spinach and garam masala. Stir together and cook on a high heat until the spinach starts sticking to the pan and mixes in completely with the masala.
9. Remove from the heat and add the butter (if using). Cover the pan until you are ready to serve.