3 chicken thighs (with skin on and bone in)
3 cloves garlic (minced)
1 large onion (chopped)
1/2 of 1 28oz. can san marzano whole peeled tomatoes (chopped)
1/2" piece ginger (minced)
5 tbsp. non fat yogurt
2 large bunches spinach (washed and chopped) - (or 2 10oz. boxes frozen spinach)
2 tbsp. unsalted butter
1 can chick peas (drained)
1/2 tsp. cayenne pepper
3 tsp. curry powder
1 tsp. coriander
1 tsp. tumeric
2 large cardamom pods
7 tbsp. canola oil
2 1/2 tsp. garam masala
1 1/2 tsp. worcestershire sauce
1 tsp. salt
wash chicken thighs in water and pat dry. season both sides of the thighs with salt and pepper. heat 3 tbsp. canola oil in a medium size frying pan on medium high heat. when the oil is heated add the thighs skin side down and fry for about 7 mins. until the skin is crispy. flip the thighs and fry for an additional 7 mins. or until the chicken is cooked. remove from the pan and set aside. after chicken has cooled to room temperature pull the meat from the bone into pieces. and set aside.
if using fresh spinach then put the chopped spinach into a deep pan; add 1/2 cup water. bring to boil and remove from heat. when cool, grind in blender and set aside. if using frozen spinach then just thaw.
in a dutch oven heat the remaining oil and 1 tbsp. butter, and add ginger, garlic and onions; sauté until lightly brown. add tomatoes, 2-3 tbsp. tomato sauce (from the can), salt, cayenne, coriander powder, turmeric, cloves, 1 tbsp. curry powder, and cardamom. cook for 10 minutes over low heat. Add chicken, worcestershire sauce, and yogurt. Simmer until the chicken is tender.
add chick peas, spinach, remaining 2 tbsp. curry powder, and garam masala. cook until spinach starts sticking to pan. Remove from heat. Add remaining 1 tbsp. butter and cover until ready to serve.
serve with naan or over basmati rice.