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Kishmish Waale Murgh with Spinach and Almonds
A Mughal-style chicken curry built on onion slowly browned with golden raisins and slivered almonds, then warmed with Punjabi garam masala and cayenne and simmered with chopped spinach for a sweet-hot, nutty sauce.
- YieldServes 6
- Hands-on40 min
- Total48 min
- Difficulty
Ingredients
- 60 mlcanola oil
- 225 gred onion, 1 large, finely chopped
- 75 ggolden raisins
- 55 gslivered blanched almonds
- 900 gboneless, skinless chicken breasts, cut into 2.5 cm pieces
- 1 tbspPunjabi garam masala
- 2 tspcoarse kosher or sea salt
- ½ tspcayenne
- ½ tspground turmeric
- 225 gfresh spinach leaves, washed and finely chopped; or 225-280 g frozen chopped spinach, thawed and not drained
- 120 mlwater
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