1

Set a 12-inch deep skillet or braiser over medium-high heat.

2

While the skillet heats, cut the chicken thighs into 1-inch pieces on the board and toss with garam masala and salt.

3

Swirl the oil into the hot skillet until it shimmers, then spread the chicken in a single layer.

4

Sear undisturbed for 3 minutes until the undersides turn deep golden and release cleanly from the pan.

5

While the chicken sears, finely dice the onion on the cutting board.

6

Stir the chicken and cook 2 minutes more until browned on most sides but still pink inside, then move it to a plate.

7

Lower the heat to medium, add the diced onion and salt, and cook 5 minutes, scraping up the browned bits, until soft and golden.

8

While the onion softens, mince the garlic, finely grate the ginger, roughly chop the cilantro, and cut the lemon half in two.

9

Stir in the garlic, ginger, remaining garam masala, cumin, coriander, and turmeric for 45 seconds until fragrant and the spices darken slightly.

10

Pour in the broth, then pile in the spinach by handfuls with the last of the salt, turning 2 minutes until dark green and collapsed.

11

Off the heat, tilt the skillet so the greens pool and blend 1 minute until a coarse, velvety green puree.

12

Return to medium heat, stir in the cream, cauliflower, and chicken with its juices, then cover the skillet.

13

Simmer covered 8 to 10 minutes, stirring once, until the cauliflower is fork-tender and the chicken reaches 165 F.

14

Uncover and simmer 1 to 2 minutes until the saag thickens and clings to the back of a spoon.

15

Off the heat, squeeze the lemon over the pan, scatter the cilantro, and serve straight from the skillet.

One-Pot Creamy Chicken Saag with Cauliflower & Lemon

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