Tamarind and Chili Bengali Chicken Curry with Spinach and Cilantro

Method

1. Mix tamarind paste and chili powder into the oil in the pan.
2. Heat oil in a pan over medium heat. Add chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1 minute.
4. Add chicken and cook until browned on all sides.
5. Stir in tomato puree and garam masala, then add water and salt.
6. Simmer for 10-12 minutes until chicken is tender.
7. Add spinach and cook until wilted.
8. Serve with rice or naan. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.