Chicken Saagwala (Indian Spinach + Chicken Dish)

1. Blend garlic, ginger, jalapeños/serranos into paste.
2. Remove excess fat from chicken thighs, cube, and marinate with half the ginger-garlic paste and half spices: cumin, coriander, paprika, chili powder, turmeric, garam masala.
3. Fry remaining ginger-garlic paste until fragrant and color starts to change, add onions.
4. Fry onions until soft and translucent, add chicken.
5. Let chicken get slightly browned on all sides, add tomatoes.
6. Put a lid on top and cook on medium. The tomatoes will soften up and the chicken will finish cooking as the liquid comes out.
7. In the meantime, blend the spinach, cilantro, and some water together. I did this in batches because my blender sucks 🤪.
8. Once the tomatoes are soft (try smushing with a wooden spoon), remove the lid and let some water evaporate.
9. Add the spinach and remaining spices. Coconut cream can be added if you’d like.
10. Optional: Once the spinach is simmering, crush the fenugreek in your hands and add to pot.