Ingredients
Method
Preparation of Spinach:
- Wash the spinach thoroughly in cold water to remove any dirt. Blanch the spinach in boiling water for 2 minutes, then immediately transfer to ice-cold water. This helps retain the vibrant green color. Drain and puree the spinach in a blender. Set aside.
Cooking the Chicken:
- Heat oil in a pan. Add cumin seeds and let them splutter. Add the chopped onions and green chilies, and sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the chicken pieces, turmeric powder, coriander powder, red chili powder, and salt. Cook until the chicken is no longer pink outside.
- Add the pureed tomatoes and cook until the oil starts separating from the masala.
Adding Spinach and Final Touches:
- Add the spinach puree to the chicken and mix well. Cover and cook for 10 minutes on a medium flame.
- Lower the flame, add whisked yogurt, and mix well. Cook for another 10-15 minutes until the chicken is tender and the gravy reaches your desired consistency.
- Sprinkle garam masala and mix. Turn off the flame.
Garnishing and Serving:
- Garnish with fresh cream and coriander leaves before serving. Serve hot with roti, naan, or rice.
Notes
- Ensure to blanch the spinach only for a short duration to maintain its color and nutrients.
- Adding yogurt at a low flame prevents it from curdling and integrates smoothly into the gravy.
- Adjust the amount of green chilies and red chili powder according to your preference for heat.
- The use of fresh cream is optional but adds a rich, creamy texture to the dish.