Ingredients- Skinned chicken pieces - 3 lbs
- Garlic pods(mined) - 5 nos
- Onions(large & minced0 - 2 nos
- Tomatoes(large & crushed) - 2 nos
- Ginger(minced) - 1" piece
- Milk - 4 tbsp
- Spinach(Paalak/Cheera)
- (chopped) - 4 bunches
- Butter - 2 tbsp
- Cayenne powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Cardamom(Elakka) - 2 nos
- Cloves(Grambu) -2 nos
- Oil - 7 tbsp
- Garam masala - 1 tsp
- Salt - 1/2 tsp
Method- Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.
- Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.
- When cool, grind in blender and set aside.
- Heat the remaining oil and add ginger, garlic and onions until lightly brown.
- Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.
- Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.
- Add chicken and milk.
- Simmer until the chicken is tender.
- Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.
- Add butter and cover until ready to serve.
Ingredients