Chicken 600 gm medium sized pieces

Spinach about 250 gm only leaves

Fresh coriander leaf half cup roughlychopped

Onion 2 medium sized chopped

Ginger paste 1 tsp

Garlic 4 to 5 cloves chopped

Tomato 1 and 1/2 medium-sized chopped

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Garam masala powder 1/2 tsp

Coriander powder 1 tsp

Kasuri methi powder 1 tsp

Whole dry red chilli 1

Whole cumin 1 tsp

Salt 1 tsp or as per taste

Sugar about 1 pinch

Fresh cream 2 tbsp optional

Oil 2 tbsp




  • Blanche the spinach and in a blender blend together the spinach and the corriander leaves to a smooth paste and set aside
  • Wash clean the chicken pieces and keep aside
  • Now heat a non stick kadhai and add the oil in it
  • Once the oil gets hot, add the cumin seeds and the dry red chilli and saute for few seconds
  • Now add in the chopped onion and fry  until it turns golden brown and then add the Ginger paste and the chopped garlic and saute for about a minute
  • Then add the chopped tomato and keep frying the masala until the tomato gets well cooked and mushy
  • At this point add in the turmeric, red chilli, corriander and the garam masala powder and about a tbsp of water and mix well and roast the all masala mix for about a minute
  • Then add in salt and sugar and mix well and after a good mix add in the chicken pieces and roast the chicken along with the masala by mixing it well with the masala for a min
  • Now cover and cook the chicken at midium flames until the chicken is mostly cooked
  • Now remove the cover and after giving a stir, add in the spinach and corriander leaf paste, mix well and let it cook for another 5 min uncovered and stirring at regular intervals
  • At this point when oil starts appearing from all sides of the gravy,  add in the kasuri methi powder and the fresh cream and give a good mix for about few seconds
  • Now switch off the oven and cover the chicken, let it rest for a minute and then serve hot with rice, roti, kulcha, naan or fulka and enjoy.