INGREDIENTS
3 boneless thighs of chicken, skinned and cubed
4 bunches of spinach
2-3- green chillies
2tsp- garlic paste
2tsp- ginger paste
1- large onions extremely chopped
2- large tomatoes chopped
½ cup- plain yogurt
1/2tsp- red chilli powder
1tsp- coriander powder
1/2tsp- turmeric powder
1tsp- garam masala powder
1- big cardamom pod
1- whole clove
½ cup- milk or ¼ cup- cream
Salt according to taste
2tbsp- butter
2tbsp- oil
METHOD
Fry the chicken pieces in 2tbsp oil for around 3-4 minutes until lightly browned and set aside.
Put the spinach and green chillies in a pan with ¼ cup of water, bring to the boil and remove from heat. When it’s cool grind it into a paste with the hand mixer or in a blender.
Heat butter in a non stick pan add cardamom pod, clove followed by onion, when onion is light brown add ginger, garlic paste. Fry until light brown.
Add tomatoes and stir, add red chilli powder, turmeric powder, garam masala powder, salt and yogurt fry until the butter has separated.
Add chicken cover and cook for 5 minutes until the chicken is tender.
Add spinach to the chicken cover and cook until the spinach starts sticking to the pan.
Add milk if spinach seems too dry or add cream.
Serve hot with rice or naan.