In case you’re not a fanatic of chicken, take a stab at utilizing shrimp, paneer, or tofu. Present with rice or naan (or both).
2 teaspoons vegetable oil
1 onion, slashed
½ pound skinless, boneless chicken bosom parts, cut into 1-inch pieces
1 teaspoon tomato glue
1 (2 inch) piece cinnamon stick
1 (1 inch) piece new ginger root, stripped and minced
1 clove garlic, minced
1 teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon garam masala
¼ teaspoon ground cayenne pepper
1 cove leaf
1 cup finely hacked new spinach
2 teaspoons plain yogurt
½ cup skim milk
Step 1Heat vegetable oil in an enormous skillet over medium warmth; cook and mix the onion in the hot oil until delicately carmelized, 5 to 8 minutes. Mix the chicken bosom pieces, tomato glue, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and narrows leaf in with the chicken; cook and mix until the chicken is hazy and the flavors are fragrant, around 10 minutes.
Step 2Stir in the spinach; cook and mix until shriveled, around 5 minutes. Blend in the yogurt into the blend until coordinated; mix in the skim milk until completely blended. Spread the skillet, bring to a stew, and lessen warmth to low; permit to stew until the chicken is not, at this point pink inside and the sauce has started to thicken marginally, around 10 minutes.