I have been watching Anjum Anand on BBC food channel, and got inspired by this Punjabi recipe. It’s very cold outside today, and this spicy chicken is supposed to warm up my supper…
- 2 chicken legs (drumsticks and thighs)
- 450 gr (1 pound) fresh spinach
- 1 cinnamon stick
- 3 tomatoes (or 2 cups tomato puree, depending on availability)
- 3 cardamom pods
- 2 bay leaves
- 1 large onion, chopped
- 1 cup yogurt (I am using 1 cup Philadelphia cheese with half lime squeezed in it)
- chilli flakes
- 7 garlic cloves
- 1 Tbsp ground ginger
- 1 Tbsp cumin seeds
- 1 tsp cumin powder
- 1-1/2 tsp garam masala
- 3 Tbsp oil
In a large skillet heat the oil, add the cinnamon, the bay leaves and the cumin seeds. You will know once ready as the scent of the spices will fill your nostrils, add the onion. Brown the onion, add the chicken (chopped into bite size). In a blender puree the tomatoes, garlic and ginger. Add now the puree to the chicken, add the cumin powder and the garam masala, season as needed. Add the yogurt, mix well and bring to a boil.
Puree now the spinach and add to the chicken, cook for 15/20 minutes.
Serve piping hot with plain white rice.