Braising is a technique that “makes heroes out of weekend cooks,” said Bon Appétit. To achieve “restaurant-quality results”with a dish like this “golden and fragrant” Indian dinner, all you need is a heavy-lidded pot and a little patience.
- 1 tbsp vegetable oil
- 6 bone-in chicken legs, skin removed
- 1 tbsp unsalted butter
- 2 onions, sliced thin
- 4 garlic cloves, chopped
- 1½ tbsp grated ginger
- 2 tsp each ground coriander, cumin, and turmeric
- ¼ tsp cayenne
- one 15-oz can chickpeas, rinsed
- chicken broth
- 5 oz baby spinach
- ¼ cup Greek yogurt
- ¼ cup cilantro leaves
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