Time: 20-30 minutes (dependent on cooking method)
1 tbps sunflower (flavourless) oil
1 tsp fenugreek seeds
1/2 tsp whole cumin seeds
1/2 a star anise
1 inch cinnamon bark
2 green cardamom pods
2 bay leaves
1 dried red chilli
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp chilli powder
1 tbsp lemon juice
1 tbsp tomato puree
2 large onions diced
5 garlic cloves, crushed
1 inch ginger, peeled and grated
1 green chilli, finely chopped
500g frozen chopped spinach
3 chicken breasts/4-5 chicken thighs cut into chunks
1/2 tsp garam masala
- In a heavy bottomed casserole (or your Instant Pot on saute mode) heat up the oil and then add your fenugreek seeds, cumin seeds, star anise, cinnamon and cardamom pods.
- Once they begin to sizzle, add your onions, bay leaves and the dried red chilli, cook on a medium-high heat for around 6-8 minutes until the onions soften and begin to colour slightly.
- Add your garlic, ginger, chilli and dry spices along with the tomato puree, lemon juice and salt. Keep mixing until everything is thoroughly combined.
Add your chicken and give it a good mix through with the onions and spices.
- Top off with your spinach and give the whole lot a good mix around. At this point, put the lid on your casserole and cook on a medium heat for 15-20 minutes until the spinach is wilted and the chicken cooked through, mixing every 5 minutes or so to ensure it doesn’t stick, remove the lid for the last 5 minutes of cooking.
- If using your Instant Pot, mix through the spinach and chicken and then place the lid on your pot. Turn off saute mode and then press manual, set for 7-10 minutes (dependent on the size of your chicken pieces) and then allow the pot naturally release pressure, once done, open up and saute to thicken to desired consistency.
- Once your chicken and spinach are cooked, add your butter and garam masala, give the whole thing a good mix and serve hot, with fresh naan bread, rice and some freshly sliced salted red onions.