Dice the chicken thighs into bite sized chunks and set aside. Dice the tomato and slice the onion into strips. Thaw and drain the spinach and set aside in a bowl
Heat a large skillet over medium-high heat and add 1 tbsp ghee. Add the chicken to the hot skillet, cook through, and remove and set aside.
Add the second tbsp of ghee to the skillet and reduce the heat to medium-low. Add the dice onions and tomatoes and cook down for 3-5 minutes until the onions are tender and the tomatoes are soggy. Add the minced garlic, and fresh ginger. Stir with a wooden spoon until fragrant, about 1 minute. Add the cumin, turmeric, chili powder, allspice and salt. Combine and cook for 1-2 minutes.
Turn the heat up to medium and add the chicken, and thawed and drained spinach. Combine through coating everything entirely in the spices. Cook through for 2-3 minutes, allowing any excess water to evaporate.
Add the heavy whipping cream and sour cream and combine with the spoon until you get a smooth smooth cooked through consistency. At this point taste for spice level and feel free to add more slat, chili powder, cumin or ginger powder in place of freshly grated ginger. Cover with a lid and allow to cook for 3-5 minutes over medium heat.
Serve immediately with our low carb naan or some cauliflower rice!
Note: Indian dishes are all about taste testing and adjusting spice level to your liking!
TIP: Lamb would be a great swap out for the chicken in this recipe!