I’ve been on a bit of an Indian cooking spree lately (partly to prove to ML that I can indeed cook indian food). Here is another well known north indian dish that you usually see in restaurants served with paneer. I’ve tried this before with extra-firm tofu, but its even better with chicken (and a little light cream).

Serves 2 (Time: 30 minutes):

To cook the chicken first, take a small skillet and add about half a tablespoon of olive oil and place on medium high heat. Generously season 1/3-1/2 lb of chicken breast (boneless & skinless) with Adobo and garam masala. Once the pan is hot, toss the chicken breast in and brown on both sides (about 2-3 minutes per side). Remove from heat – don’t worry if its not completely cooked – and chop up into 1″ pieces and place aside.

To cook the spinach, start by pouring about a tablespoon of olive oil in a large skillet and place on a medium-high heat. Mince a couple cloves of garlic and ginger enough to yield about a tablespoon each and toss into the skillet once the oil has heated. As the garlic starts to brown, bring the heat down to medium and add about 2 tablespoons of garam masala and a tablespoon of red chili powder (more or less depending on your spice preference). Mix in the skillet for a few seconds and then add 3/4 lbs of spinach leaves (chopped before hand into roughly 1″ chunks). Constantly stir the spinach as it starts to wilt. Once the spinach has wilted, add in about 1 cup of plain yogurt along with 1/2 cup of light cream. Add a pinch of salt and let the contents of the skillet continue to cook as the water from the spinach evaporates. After a couple minutes, add in the chicken (with any juices that its collected) and let the entire dish cook for another few minutes until most of the water from the spinach has evaporated and your left with a creamy spinach puree. Adjust seasoning to your preference and serve with rice or naan.