Ingredients
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
Procedure
- 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.