Saag Chicken - cooking recipe

Ingredients

3 lbs skinless chicken pieces, cubed
4 tablespoons oil
48 ounces spinach, washed & chopped
1/4 cup water
3 tablespoons oil
1 inch gingerroot, minced
5 garlic cloves, minced
2 large onions (minced or extremely finely chopped)
1 (400 g) can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 whole cloves
2 big cardamom pods
1 tablespoon water
4 tablespoons milk
1 teaspoon garam masala
2 tablespoons butter

Preparation

Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
Put the spinach in a pot, add 1/4C water.
Bring to the boil and remove from heat.
When cool, grind very well (almost to a paste) in blender and set aside.
Heat the remaining 3 tbs oil in a pan and add ginger, garlic and onions.
Fry until lightly brown.
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
Sprinkle with 1 tbs water.
Cook for 10 minutes on a low heat.
Add chicken and milk to the pan.
Simmer until the chicken is tender (about 10 minutes).
Add spinach and garam masala to the pan.
Cook until spinach starts sticking to the pan (about 15 minutes).
Remove from heat, add butter and cover until ready to serve with rice.