Chicken Saagwala

Ingredients

• 1  bay leaf 
• 1 stick piece cinnamon (2 inch)
• 1 inch ginger root fresh minced peeled
• 0.3 teaspoon garam masala 
• 1 clove garlic minced
• 0.3 teaspoon ground pepper 
• 1 teaspoon ground coriander 
• 0.3 teaspoon ground turmeric 
• 1  onion chopped
• 2 teaspoons yogurt plain
• 0.5 cup skim milk 
• 0.5 pound chicken breast halves boneless skinless cut into 1-inch pieces
• 1 cup pkt spinach fresh finely chopped
• 1 teaspoon tomato paste 
• 2 teaspoons vegetable oil 

Equipment

• frying pan

Directions

1. Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
2. Stir in the spinach; cook and stir until wilted, about 5 minutes.
3. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.