Ingredients
Units
Scale
- 1 onion (sliced)
- 1 tbsp ginger
- 1 tbsp garlic paste
- 2 chicken breasts
- 1 tsp lal mirch
- 1 tsp salt
- 1 tsp freshly ground and roasted cumin and coriander
- 2 tomatoes
- Spinach
- 1/4 cup milk
- 1 tsp crusted kasuri methi
Instructions
- Fry one sliced onion till golden. Add 1 headed tablespoon of ginger and garlic paste each.
- Then add 2 chicken breasts cut up into chunks (I didn’t have bone in chicken) with 3-4 lal mirch balls (optional).
- Stir fry till the juices run dy and the chicken is a nice brown colored.
- Then add 1 tsp of lal mirch, salt and about 1 tsp of freshly ground and roasted cumin and coriander. Fry for a few minutes and add two chopped tomatoes.
- Cover and let them become part of the masala.
- In the mean time prep your spinach. Wash, dry and chop fine.
- Once I bhuno the chicken I add the spinach and cook on low for about 20 minutes. Till its water runs dry and it becomes part of the masala.
- At this point I add 1/4 cup of milk to make the spinach creamy.
- Take off the flame and sprinkle a tsp of crushed kasuri methi over the top. Serve with boiled rice and a chopped salad.
- Prep Time: 10 mins
- Cook Time: 30 mins