Ingredients Jump to Instructions ↓

  1. 500 grams spinach

  2. 6 green chillies chopped

  3. 2 tablespoon(s) oil

  4. 2 bay leaves

  5. 4 green cardamoms

  6. 1 cinnamon stick(s) of

  7. 1 each 2 onion(s) chopped

  8. 2 teaspoon(s) each of ginger, garlic pastes

  9. 2 tomatoes chopped

  10. 8 medium sized pieces (about 500 grams) of chicken

  11. salt to taste

  12. 4 tablespoons thick yoghurt whisked

  13. 1 teaspoon(s) hot spice mix (garam masala) powder

Instructions Jump to Ingredients ↑

  1. Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.

  2. Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.

  3. Add the ginger-garlic pastes and fry for about 2 minute(s).

  4. Add the tomatoes and fry for about 3 minutes.

  5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.

  6. Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.

  7. Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.


Send feedback