Butter Chicken with Coconut Cream and Spinach

This recipe for Butter Chicken marries traditional Indian flavors with a creative twist by incorporating creamy coconut milk and fresh spinach. The result is a rich, velvety sauce that enhances the classic spices while adding a touch of tropical sweetness. Perfect for a comforting dinner, this dish is both satisfying and appealing, meeting a variety of dietary preferences.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt, to taste
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• 2 cups fresh spinach, chopped
• 2 tablespoons butter
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, marinate the chicken with yogurt, lemon juice, garam masala, turmeric, cumin, coriander, and salt. Let it sit for at least 1 hour or overnight for best results.
2. Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the marinated chicken to the pan and cook until it's no longer pink, about 5-7 minutes.
5. Pour in the crushed tomatoes and coconut milk. Stir well and bring to a simmer.
6. Reduce the heat and let it simmer for 15-20 minutes until the sauce thickens and the chicken is cooked through.
7. Fold in the chopped spinach and butter, allowing the spinach to wilt and the butter to melt into the sauce.
8. Serve hot, garnished with fresh cilantro alongside rice or naan.