1 kgs chicken pieces
5 cloves garlic, minced
2 large onions, minced or extremely finely chopped
1 (400 g) crushed tomatoes
1 inch ginger, minced
4bunch spinach, washed n chopped
2 tablespoons butter
1/2 teaspoon chilli powder
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 black cardamom pods
2 whole cloves
7 tablespoons oil
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup water
1 tablespoon water
Directions,
Fry the chicken in 4 tbs oil for around 3-4 minutes until light browned and set aside.
Put the spinach in a pot, add 1/4C water.
Bring to the boil and remove from heat.
When cool, grind very well (almost to a paste) in blender and set aside.
Heat the remaining oil in a pan and add ginger, garlic and onions.
Fry until lightly brown.
Add tomatoes, salt, chilli , ground coriander, turmeric, cloves and cardamom.
Sprinkle with 1 tbs water.
Cook for 10 minutes on a low heat.
Add chicken to the pan.
Simmer until the chicken is tender (about 10 minutes).
Add spinach and garam masala to the pan.
Cook until spinach starts sticking to the pan (about 15 minutes).
Remove from heat, add butter and cover until ready to serve with rice or roti
For more recipies como on to :
http://poonamsrecipesindianspices.blogspot.com.es/
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