• 1 pound boneless chicken thighs, cut into bite size pieces
• ¼ cup sour cream
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• ¼ teaspoon nutmeg
• 3 green cardamom pods, skin off
• ½ teaspoon cayenne pepper
• Juice of one lemon
• Salt

Marinate overnight or at least 2 hours.

• 1 large white onion, chopped
• 3 tablespoons olive oil
• 2 teaspoon cumin seeds
• 1 cinnamon stick
• 3 cloves
• 1 black cardamom
• 1 cup crushed tomatoes
• Salt
• ½ teaspoon cayenne pepper
• 2 teaspoons coriander powder
• 2 cups frozen chopped spinach- thaw the spinach in the bag and process it in a processor until smooth.
• 1 teaspoon garam masala

In a large, wide frying pan heat the olive oil on medium heat. Add the cumin seeds and sauté 30 seconds or till the seeds begin to sizzle. Add the cinnamon stick, cloves and black cardamom. Add the onion and sauté for 5-6 minutes on medium heat. Add the crushed tomatoes and sauté for another 5 minutes on medium heat. Add the salt, cayenne pepper, coriander powder, processed spinach and the chicken with the marinade. Cook on medium for 10-15 minutes or till all the moisture has evaporated. Taste for seasonings and add garam masala for garnish.