- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly. Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds. Dissolve the tomato paste in the water by stirring. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute. Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover about 3 to 5 minutes. Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky. Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, Stir in the yogurt, and serve immediately with rice.
Spinach chicken
#myrecipe
By Shaalini Shaalu
Mar, 18th
481
Servings
4 persons
Cook Time
40 minutes
Ingredients
13
- 15
Ingredients
- Oil
- Onion
- Ginger garlic
- Salt
- Corinader powder
- Garam masala
- Turmeric powder
- Cumin powder
- Cardamom powder
- Red chilli powder
- Tomato paste
- Water
- Spinach
- Chicken
- Curd
