Saag chicken

(modified from https://slate.com/culture/2013/09/palak-or-saag-paneer-recipe-the-best-way-to-make-spinach-non-watery-and-delicious.html)

• 1 medium onion, chopped
• 1 tsp cumin seeds
• 6 garlic cloves, minced
• 1 TBS fresh ginger, minced
• 5 dried chilis
• 1 TBS coriander powder
• 1 tsp paprika
• 1/4 tsp turmeric
• 3 boneless skinless chicken thighs
• 14.5 oz can diced tomatoes (not salt-free)
• 16 oz frozen chopped spinach, thawed and squeezed dry
• 1 tsp garam masala
• 1/8 tsp cayenne pepper
• 1/4 c. plain yogurt
• 1/4 c. heavy cream

Saute onion until soft (about 10 min).  Along the way, salt it lightly, and add and saute cumin seeds, garlic, and ginger.  At the end of sauteing, add chilis, coriander, paprika, and turmeric and cook for 1-2 minutes.

Meanwhile, salt and pepper chicken thighs and fry in a nonstick pan until cooked through.

Add tomatoes to onion and cook for 10 min.  Add spinach and cook for another 10 min.  Add garam masala and cayenne and cook for 2 min.  Stir in yogurt and cream.  Blend somewhat with stick blender.

Cut chicken into chunks and stir into spinach mixture.  Heat thoroughly.

Notes:
I think I used closer to 20 oz spinach.  That was fine.  (A little less might be fine too.)  Cream was closer to 1/2 c.  Next time, try blending onion-tomato mixture before adding spinach, and then blend a little more after the spinach has cooked.  Obviously, dried chilis should be removed before blending.