2 tbsp (30 mL) Ghee, divided (or vegetable oil)
4 Mina™ Boneless Skinless Chicken Breasts, cut into 1” (2.5 cm) pieces
1 Onion, sliced
2 Cloves garlic, minced
1 tsp (5 mL) Freshly grated ginger root
1 tbsp (15 mL) Tomato paste
¼ tsp (1 mL) Turmeric
1 tsp (5 mL) Red chili powder
½ tsp (2 mL) Ground coriander
¼ tsp (1 mL) Cayenne pepper
1 tsp (5 mL) Kasoori methi (dried fenugreek leaves)
1 (28 oz/ 796 mL) Can ground tomatoes
2 tsp (10 mL) Brown sugar
2 tbsp (30 mL) Garam masala
2 cups (500 mL) Chopped spinach
1 tsp (5 mL) Lemon juice
½ cup (125 mL) Plain yogurt
1/3 cup (80 mL) Chopped fresh coriander
1/3 cup (80 mL) Whipping cream (35%)
Salt to taste
Heat 1 tbsp (15 mL) ghee or oil in a large skillet over medium high heat. Add chicken and sauté for 8-10 minutes or until golden brown and the internal temperature has reached 165˚F (74˚C). Remove from the pan and set aside.
Add onion, ginger and garlic to the same pan. Sauté for 3-4 minutes or until onions are beginning to brown. Add tomato paste and spices. Cook, stirring for 1-2 minutes and add tomatoes, brown sugar, spinach and lemon juice. Reduce heat to medium low and simmer for 5-10 minutes stirring occasionally.
Stir in yogurt and cream. Heat through for 1-2 minutes and add chopped coriander.
Season to taste and serve hot.