Ingredients

1/2 c vegetable oil
6 bay leaves
12 cardamom pods
4 inch piece cinnamon stick
10 whole cloves
4 dried hot chilies
4 1/2 lbs skinless chicken pieces — cut into servings
1/2 c golden raisins
3/4 c plain yogurt
2 1/2 tsp salt
freshly ground black pepper
1/2 tsp cayenne pepper — or to taste
4 inch piece fresh ginger root — coarsely chopped
4 fresh hot green chilies, with seeds — coarsely chopped
2 bunch fresh cilantro leaves
2 10 oz pack frozen chopped spinach — defrost and drain
3/8 c grainy mustard

Method
Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown. Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add green chilies and cilantro and continue to blend. Add lightly drained spinach. Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15 minutes remove cover and add green sauce. Stir. Bring to a simmer cover again and cook for 10 minutes or until chicken is tender. Turn chicken a few time during this
period. Remove hard spices before serving.

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