I love Indian/Pakistani food, and this is one of my favorite dishes of all time. I first heard of this recipe from a good friend who also has a food blog!
It’s filled with the most amazing food and she posts pictures of each step in making the food. It’s a fantastic blog and you should check it out.
This dish is SPICY! But there are ways to make it less so if you would like.
Time: 50-60 minutes
Effort: Low effort
Amount: 4 servings without rice, 6-8 with rice
You need: (Please note my recipe may vary from the original slightly)
- 3 lbs of boneless, skinless chicken – This could be a whole chicken or I prefer chicken thighs. Dark meat is harder to overcook and they always turn out better than all white meat.
- 3 Tbl oil
- 1/4 cup cream cheese (Easier to find than Puk cream. Although it takes a bit to melt in the pot, in the end you will not be able to tell the difference)
- 4 Tbl of ginger/garlic paste (Large jars of mixed ginger&garlic are sold at your local middle-eastern grocer and a must have if you cook a lot of Indian or Pakistani food. If you don’t have it just do 2 Tbl of minced garlic and 2 Tbl of minced ginger)
- 2 tsp garam masala
- 4 Tbl lemon juice
- 2 tsp salt
- 1 tsp turmeric powder
- 1 tsp chili powder
- 6 whole dried red chilies (Leave out if you don’t want spicy)
- 1 tsp ground cumin
- 4 chopped green onions
- 3-4 jalapenos (Do one or none if you don’t want spicy)
- 2 tsp dried fenugreek leaves – aka: Kasuuri Methi (this is an odd ingredient and I have a whole bag of it that I use specifically for this recipe. You can probably leave it out and be fine.)
- 3/4 cup WHOLE MILK yogurt
- 1 bunch of spinach chopped
- Cooked rice for serving (optional)
- Place washed and trimmed chicken in a large pot.
- Add the oil, cream cheese, ginger/garlic paste, garam masala, lemon juice, salt, chili powder, turmeric, dried red chilies, cumin, jalapenos, and green onion.
- Mix and cook on medium-high heat until most liquid has evaporated and chicken is fully cooked (30-35 minutes)
- Meanwhile, boil the chopped spinach. Drain off liquid.
- To the chicken pot add the spinach, yogurt, and fenugreek leaves.
- Cook for about 5 minutes to thicken.