- Step 1
Bring a large saucepan of water to the boil over high heat. Cook spinach for 1 to 2 minutes or until just tender. Drain, reserving 1/4 cup liquid. Refresh under cold water. Drain. Squeeze excess liquid from spinach. Process or blend to form a paste.
- Step 2
Heat oil and butter in a large, heavy-based saucepan over medium-low heat. Add cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 5 to 6 minutes or until softened. Add garlic, ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add coriander, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tomato and sugar. Stir to combine. Cook, stirring occasionally, for 5 minutes or until slightly thickened.
- Step 3
Add spinach and reserved liquid. Simmer, stirring, for 2 minutes or until combined. Add yoghurt, 1 tablespoon at a time. Add chicken. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 25 minutes or until chicken is cooked through. Serve.