Heat 1 tablespoon of oil in a large pan over medium heat. Once shimmering, add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Mince the garlic cloves and grate the ginger, then add both to the pan and cook for another 30 seconds until fragrant. This blooming of aromatics creates the flavor foundation for the entire curry. Add the coriander, garam masala, turmeric, cumin, cardamom, and chili powder, stirring constantly for 30 seconds to toast the spices and release their essential oils—this step is crucial for depth of flavor.

Stir in the tomato paste and cook for about 1 minute, stirring constantly to incorporate it fully into the spice mixture. This caramelization deepens the sauce's richness. Pour in the water and stir well to create a smooth, fragrant curry base. The water will help distribute the spices evenly and prevent any burning on the bottom of the pan.

Add the spinach to the pan, stirring gently to combine it with the curry base. Cover the pan and cook for 3-5 minutes until the spinach is completely wilted. Remove from heat and let cool slightly, then transfer the mixture to a blender. Pulse until the texture is chunky rather than completely smooth—I prefer leaving some texture in the spinach for a more rustic, authentic feel. Transfer the blended spinach mixture back to the pan and set aside.

While the spinach cooks in Step 3, heat the second tablespoon of oil in a separate pan over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden on the edges. The chicken should reach an internal temperature of 165°F. You can cook the chicken while the spinach wilts to save time.

Add the cooked chicken from Step 4 to the spinach mixture in the pan over medium heat. Stir well to combine, and cook together for 2-3 minutes so the flavors meld and the chicken absorbs the curry sauce.

Remove the pan from heat and stir in the yogurt until fully incorporated—I recommend using Greek yogurt like Fage for a creamier, tangier finish that won't break or curdle. Add the lemon juice and taste for seasoning, adjusting salt or spices as needed. The yogurt adds richness and a cooling contrast to the warm spices, while the lemon brightens the overall dish. Serve warm with rice or naan.