3 tbsp vegetable oil
1 large onion, diced
2 cloves of garlic, finely chopped
1.5 inches of ginger, peeled and finely chopped
1.5 pounds boneless chicken tenders, chopped into bite sized pieces
1 tsp cumin seeds
2 tsp garam masala
1/2 tsp ground turmeric
1 cup diced tomatoes
8 oz fresh spinach
1/2 cup sour cream
1/2 tsp kosher salt
Heat the vegetable oil in a Dutch oven. Sauté cumin for a minute. Add in onion, ginger and garlic and sauté for 8 minutes.
While the onion cooks, fill a sauce pan with about 1 inch of water to a boil. Blanch the spinach for 2 minutes and remove to a dish. Squeeze out as much water as possible. Put the spinach into a food processor and chop up (about 6 pulses).
Add in chicken, garam masala and turmeric to the Dutch oven and cook for 8 minutes. Add in diced tomatoes and cook another 10 minutes. Stir in spinach, cover and cook for 5 minutes. Add in sour cream and a splash of water if needed. Reduce heat and simmer until creamy. Season with salt and serve with basmati rice.