Saag chicken

INGREDIENTS

1. 3 Tbsp. olive oil or ghee
2. 1 tsp. salt
3. 1/2 tsp. turmeric powder
4. 1/4 tsp. cayenne powder
5. 1 1/2 pounds chicken pieces For saag
6. 2 12- ounce packages frozen spinach steamed
7. 2 1/2 Tbsp. ghee
8. 6 cloves garlic
9. 1 1/2 Tbsp. grated ginger
10. 1-2 serrano chiles minced
11. 1 medium white onion chopped
12. 1 tsp. garam masala
13. 4 tsp. coriander powder
14. 2 tsp. cumin powder
15. 2-3 Tbsp. dried fenugreek leaves
16. 1 14.5- ounce can coconut milk1 cup coconut cream the solid white part of a can of coconut milk or coconut creamplenty of salt like 1 – 2 teaspoonsfresh cilantro chopped, to serve

INSTRUCTIONS

• Preheat oven to 375º F. Combine spices and oil or ghee in a bowl. Place chicken pieces in a large baking dish and coat with oil-spice mixture. Bake for 30 minutes; remove from oven.
• Preheat broiler then broil chicken for 5 minutes, or until browned in places. Remove from oven and set aside. Let cool slightly, then cut chicken off the bone into bite-sized pieces.
• In a food processor, process steamed spinach until puréed. Set aside.
• In a large skillet over medium-low heat, place 2 1/2 tablespoons ghee. Add onions, ginger, garlic, and serrano chiles; cook slowly, stirring regularly, until a toffee color. Don’t skip this part! Add a tablespoon of water, as needed, if mixture is burning or drying out.
• Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten, if you haven’t added water in the previous step. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.