1 kg (2.2 lb) Chicken, skinned, cut into pieces
350 g (12 oz) Spinach (palak), pureed
4 tbsp (60 ml) 2 fl oz Vegetable oil
4 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic paste
1 cup (300 g) 11 oz Onion paste
2 tsp (4 g) Red chilli powder
180 g (6 oz) Tomatoes, chopped
1 tsp Maize flour (makke ka atta)
2 1/2 tbsp (37 ml) Water
1/2 cup (100 g) 3 1/2 oz Butter
Salt to taste
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (12 g) Ginger (adrak), julienned
1 tsp (1/2 g) Fenugreek (methi) powder
Dry red chillies (sookhi lal mirch), chopped for garnishing
350 g (12 oz) Spinach (palak), pureed
4 tbsp (60 ml) 2 fl oz Vegetable oil
4 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic paste
1 cup (300 g) 11 oz Onion paste
2 tsp (4 g) Red chilli powder
180 g (6 oz) Tomatoes, chopped
1 tsp Maize flour (makke ka atta)
2 1/2 tbsp (37 ml) Water
1/2 cup (100 g) 3 1/2 oz Butter
Salt to taste
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (12 g) Ginger (adrak), julienned
1 tsp (1/2 g) Fenugreek (methi) powder
Dry red chillies (sookhi lal mirch), chopped for garnishing
method
1. Heat the oil in a pan; add cinnamon sticks and bay leaves; saute over medium heat until they begin to crackle.
2. Add ginger-garlic and onion pastes, and red chilli powder; saute for 30-60 seconds.
3. Add tomatoes and saute further for 1 minute.
4. Add the spinach puree, stir in maize flour mixed with water and cook over medium heat for 10 - 15 minutes, stirring occasionally.
5. In another pan, heat the butter and saute the chicken until lightly browned.
6. Transfer the chicken pieces into the spinach puree. Add salt and white pepper powder, cover and simmer on very low heat (dum) for 10 - 15 minutes or till chicken is cooked.
7. Serve hot, garnished with ginger, fenugreek powder, and dry red chillies.
2. Add ginger-garlic and onion pastes, and red chilli powder; saute for 30-60 seconds.
3. Add tomatoes and saute further for 1 minute.
4. Add the spinach puree, stir in maize flour mixed with water and cook over medium heat for 10 - 15 minutes, stirring occasionally.
5. In another pan, heat the butter and saute the chicken until lightly browned.
6. Transfer the chicken pieces into the spinach puree. Add salt and white pepper powder, cover and simmer on very low heat (dum) for 10 - 15 minutes or till chicken is cooked.
7. Serve hot, garnished with ginger, fenugreek powder, and dry red chillies.
serving amount
serves: 4 - 5
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