What you need:
- 500 g chicken (I prefer skinless)
- 3 tomatoes, or tomato puree
- 200 gm of chopped Spinach
- 3 onions – finely chopped or grated
- 1 teaspoon red chilli powder
- 2 teaspoon turmeric powder
- ½ teaspoon of cumin powder
- ½ teaspoon of coriander powder
- A bit of cinnamon (take a medium sized stick)
- Crushed garlic
- Grated ginger
- Garam masala
How to do?
- Marinate the chicken with salt, chilli, ginger, garlic, turmeric and curd. (Optional)
- Heat oil and put onions in a kadai to sauté. Add chilli, cinnamon, garlic, ginger, turmeric, curd and a bit of salt to make the spices ready.
- Add the chicken, and mix well with spices, cover the pan and turn up the flame for 3-4 minutes. Ensure that the chicken is mixed well with the masala by tossing and stirring the chicken well; Take care not to burn the chicken.
- After frying the chicken, add some water just enough to half submerge the chicken, cover the pan, to ensure the chicken gets boiled as well.
- After about 7-10 minutes, depending on hardness of water and whether it’s boiled enough, the water should be reduced to make the preparation saucy. Reduce the flame and add tomatoes and mix them by crushing their pulp.
- Add the spinach, if there is a lot, add them in batches, and cook it slowly, mix well by stirring periodically. Cook for at least 10 minutes, adding garam masala in the end for flavor.
What you get?
Garnish the succulent pieces of chicken in creamy spinach gravy with coriander leaves. Serve with steamed rice.