Butter Chicken Masala with Spinach and Cashew Cream

This Butter Chicken Masala blends traditional Indian flavors with a creative twist by incorporating fresh spinach and a creamy cashew sauce. The dish is rich, aromatic, and balanced, making it a delightful meal option that's both comforting and unique. Perfectly paired with basmati rice or naan, it meets various dietary preferences while staying true to its roots.

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 2 tablespoons ghee or butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 can (15 oz) crushed tomatoes
• 1 cup heavy cream
• 1 cup fresh spinach, chopped
• 1/2 cup cashews, soaked in water for 2 hours
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat ghee or butter over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the chicken thighs to the skillet and cook until lightly browned on all sides.
4. Sprinkle in the garam masala, turmeric, cumin, and coriander, stirring to coat the chicken evenly with the spices.
5. Pour in the crushed tomatoes and simmer for 15-20 minutes, allowing the chicken to cook through and the sauce to thicken.
6. Meanwhile, drain the soaked cashews and blend them with 1/2 cup of water until smooth and creamy.
7. Stir the heavy cream and cashew cream into the skillet, mixing well. Add the chopped spinach and cook for an additional 5 minutes until the spinach wilts.
8. Season with salt to taste, and garnish with fresh cilantro before serving.