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Badam Murghi Almond Chicken with Spinach
Chicken pieces marinated in a hot green-chile yogurt thickened with ground almonds and warm spices, braised with browned onion and bay, and finished with baby spinach wilted into the reduced sauce. The almonds temper the chiles and give body.
- YieldServes 6
- Hands-on40 min
- Total1 h 58 min
- Difficulty
Ingredients
Marinade
- 245 gplain yogurt
- 27 gslivered blanched almonds, about 1/4 cup
- 6 slicesfresh ginger, lengthwise slices about 4 x 2.5 x 0.3 cm
- 6 clovesgarlic, large
- 6fresh green Thai, cayenne or serrano chiles, stems removed; use 5 to 7 to taste
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
- 1 tbspcoriander seeds, ground
- 2 tspcumin seeds, ground
- 2 tspcoarse kosher or sea salt
- ½ tspcardamom seeds from green or white pods, ground
- ½ tspwhole cloves, ground
- 1.6 kgwhole chicken, skin removed, cut into 8 pieces
- 4 tbspcanola oil, divided
- 150 gred onion, 1 medium, halved lengthwise and thinly sliced
- 4 leavesbay leaves, fresh or dried
- 120 mlwater
- 140 gbaby spinach leaves, prewashed
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