Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) boneless skinless chicken thighs, cubes
- 10.6 oz (300 g) spinach, chopped
- 3.5 oz (100 g) onion, chopped
- 5.3 oz (150 g) tomato, chopped
- 3.5 oz (100 g) plain Greek yogurt
- 0.4 oz (10 g) garlic, minced
- 0.4 oz (10 g) ginger, grated
- 1.0 tsp (2 g) ground cumin
- 1.5 tsp (3 g) garam masala
- 2.0 tsp (9 g) olive oil
- 3.4 US fl oz (100 ml) water
- 0.3 tsp (2 g) salt
Method
- Heat oil in a lidded pan. Soften onion for 6 minutes, then stir in garlic, ginger and cumin for 1 minute.
- Add chicken and brown lightly for 5 minutes. Stir in tomato, water and salt. Cover and simmer for 12–15 minutes.
- Add spinach in handfuls, allowing each to wilt. Cook for 4–5 minutes until chicken reaches 165°F (74°C).
- Lower heat, add garam masala and stir in yogurt a spoonful at a time. Warm gently without boiling.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Milk.
Approximate nutrition per serving: 407 kcal · Protein 49 g · Carbohydrates 19 g · Fat 15 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.