1-First, heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and ginger, then sauté for about 4 to 5 minutes until softened.

2-Next, add the kosher salt, ground coriander, garam masala, ground turmeric, ground cumin, ground cardamom, and Indian chili powder or cayenne pepper. Stir on medium-low heat until fragrant, about 30 seconds.

3-Then, dissolve the 1 tablespoon of tomato paste in the ½ cup of water and stir it into the spice mixture. Cook for about 1 minute to form a thick sauce.

4-After that, add the 8 ounces of baby spinach or trimmed regular spinach, stir gently, cover, and raise the heat to medium-high. Let it wilt, stirring occasionally, until bright green, about 3 to 6 minutes.

5-Transfer the spinach mixture to a blender or food processor and puree until mostly smooth. Adjust salt and spice if needed, then clean the skillet if desired.

6-Heat the remaining 1 tablespoon of vegetable oil in the skillet over medium-high heat. Add the 1 pound of chicken breast or tenders, cut into 1-inch pieces, season with salt, and cook for about 5 to 7 minutes until almost done.

7-Pour the spinach sauce over the chicken and cook for 2 to 3 minutes more. Finally, stir in the ¼ cup of plain thick yogurt and serve with basmati rice or naan.