• 500grams spinac
  • 6green chillies chopped
  • 2tablespoon(s) oil
  • 2bay leaves
  • 4green cardamoms
  • 1cinnamon stick(s) of 1? each
  • 2onion(s) chopped
  • 2teaspoon(s) each of ginger, garlic pastes
  • 2tomatoes chopped
  • 8medium sized pieces (about 500 grams) of chicken
  • salt to taste
  • 4tablespoons thick yoghurt whisked
  • 1teaspoon(s) hot spice mix (garam masala) powder


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.

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.

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

Add the tomatoes and fry for about 3 minutes.Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.

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

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

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