Serves: 4
Total Calories: 512

3 tablespoons Basic Ginger-Garlic Paste or store-bought
2 1/2 to 3 pounds chicken (1 whole), skinned and cut into 2-inch pieces (discard the back and wings)
1 cup nonfat plain yogurt, whisked until smooth
2 tablespoons minced fresh mint leaves
1 teaspoon ground dried fenugreek leaves
1 1/2 teaspoons Garam Masala
1/2 teaspoon ground paprika
1/4 teaspoon , hot red pepper flake, , or to taste
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt, or to taste
3 tablespoons peanut oil
1 large onion, finely chopped
2 large bunches fresh spinach (12 to 14-ounces each), trimmed, washed, and coarsely chopped
1/4 cup milk, preferably lowfat
1/4 teaspoon Garam Masala

1. Prepare the ginger-garlic paste. Then, place the chicken pieces in a large non-reactive bowl. Add the yogurt, ginger-garlic paste, mint, fenugreek leaves, garam masala, paprika, red pepper flakes, nutmeg, salt, and 1 tablespoon oil and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.

2. Heat the remaining 2 tablespoons oil in a large nonstick wok or saucepan over medium heat and cook the onion, stirring, until well-browned, 10 to 12 minutes. Add the spinach, cover the pan and cook, stirring once or twice, until it wilts, about 5 minutes.

3. Add the chicken and all the marinade and cook, stirring, over high heat the first 2 to 3 minutes and then over medium-low heat until the chicken is tender and the spinach clings to each piece, about 30 minutes. Add the milk and simmer another 2 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 512
Calories from Fat: 113

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