Chicken Saagwala 🌶 🇮🇳

When I eat out and come across a dish I really like, I often try and recreate it in my kitchen, and this is one of those.  Some years ago, my husband and I arrived at an Indian restaurant in Edinburgh, Scotland, cold and hungry after a long drive on a wet day.  As soon as John sat down, he said to the waiter, 'Bring me your hottest curry please.'  The restaurant did not fail to deliver and John has lived to tell the tale.  I was more sensible to order a Chicken Saagwala, mild and absolutely delicious.  Lightly browned chicken pieces are cooked gently in a sauce with warm spices, tomatoes and spinach.  There are different ways of preparing it, but I prefer this simple version without any coconut milk, yoghurt or cream, just a dollop of butter added before serving.  I use frozen spinach for its convenience.  If you use fresh spinach, there is just an extra step to cook and then process them into a paste.  Make a big pot and it will last for days in the fridge, and get a big spoon out - there is some stirring to do!

Serves 6

INGREDIENTS

• 800g / 1lb 12oz skinless chicken breasts, cut into chunks
• 2 large bunches of fresh spinach or 180g / 6⅓oz frozen spinach
• 4 tablespoons vegetable oil or ghee
• 5 black peppercorns
• 4 cloves
• 4 green cardamom pods
• 2 large onions, finely chopped
• 2 tablespoons garlic, grated 
• 2 tablespoons fresh ginger, grated
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon garam masala
• 1 tablespoon red chilli powder (optional, if you like a little heat)
• 2 medium-size tomatoes, finely chopped
• sea salt, to taste
• 2 tablespoons butter

METHOD

1. If you are using fresh spinach, wash, trim and roughly cut the vegetable. Blitz them in the microwave oven for a minute or so until just wilted.  Plunge the cooked spinach into a bowl of iced water for 1 minute to keep them green.  Remove and squeeze out all the water with your hand.  Process the spinach until it becomes a smooth paste.  If you are using frozen spinach, follow packet instructions to defrost.  Squeeze out as much water from the spinach as you can before using.
2. In a large heavy-base saucepan or a balti dish, heat 3 tablespoons oil over medium-high and fry the chicken pieces, in batches, until well browned but not yet cooked through.  Remove and set aside.
3. Add 1 tablespoon oil to the same pan and fry the peppercorns, cloves and cardamom for about 1 minute over medium heat.  Add onions, ginger and garlic and sauté for a few minutes until the onions are pale golden in colour.
4. Add the coriander, cumin, garam masala (and chilli powder, if using).  Sauté for 5 minutes to combine with the other ingredients.  Add a tablespoon of water or reduce the heat a little if the spices are starting to burn.
5. Stir in the tomatoes.  Continue to sauté until a thick sauce or masala is beginning to form.
6. Transfer the chicken back to the pan.  Mix and add ½ cup of water.  Cook, stirring constantly, for 3-4 minutes until the chicken is well coated with the sauce and completely cooked through.
7. Add the spinach and keep stirring to mix.  Cook until most of the liquid has evaporated.  Season with salt to taste.  Remove from heat and stir in the butter.
8. Serve with basmati rice or Indian flatbread.