Ingredients (Serves 4)
1. Spinach – 2 – 2.5 cup tightly packed
2. Chicken – 1 kg, cut into medium pieces
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – As required
3. Oil – 2 – 3 tbsp
4. Onion – 1 medium-large, finely chopped
5. Ginger-garlic paste – 1 tbsp
6. Turmeric powder
Chilly powder – 2.5 tsp
Coriander powder – 1 tbsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp + 1 pinch
7. Tomato – 1 medium, chopped
8. Hot water – 3/4 cup
9. Kasoori methi – 1 – 2 pinches
10. Fresh cream – 2 – 3 tbsp
11. Butter – 1/ – 2 tsp
12. Salt – To taste
Method
1. Marinate chicken pieces with ingredients numbered 2. Set aside for at least 30 minutes or overnight in the refrigerator.
2. Clean and wash the spinach leaves. Put them in a vessel filled with hot water. Cook for a few minutes. Switch off. Keep aside to cool. When it cools down, grind in a blender to a fine paste. You can reserve the extra water for the gravy.
3. Heat oil in a heavy-bottomed pan over medium-high heat. Add onion, little salt and saute until light golden. Add ginger-garlic paste and cook until onion turns golden. Add spice powders numbered . Cook over low heat until raw smell disappears. Add chopped tomato and cook until oil separates. Add chicken pieces and cook for 5 – 6 minutes, stirring in between. Add 3/4 cup hot water and mix well. Cover and cook for 25 – 30 minutes over low-medium heat until chicken is cooked completely. Add spinach paste and cook for 2 – 3 minutes. Add 1 pinch garam masala powder, kasoori methi and salt, if required. Mix well. Switch off. Add 2 – 3 tbsp fresh cream and mix well. Finally add 1 – 2 tsp butter. Serve after 10 minutes.
Add comment