Ingredients
- Chicken 1 kg
- Ginger Garlic Chili Paste 1½ tbsp
- Salt 1 tbsp
- Turmeric Powder ½ tsp
- Oil ½ Cup
- Whole Spices 1 tbsp
- Onions 2 large size
- Tomatoes 2 large size
- Chili Powder 1 tbsp
- Coriander Powder 1 tbsp
- Chili Flakes ½ tsp
- Salt ½ tsp
- Water ½ Cup
- Yogurt 1 Cup
- Spinach 1 kg
- Green Chilies 3-4
- A bowl of cold water
What Makes This Recipe So Good
Helpful Cooking Tips
- Sear the chicken until golden brown to lock in juices and add extra flavor.
- Stir the sauce gently to keep it smooth and prevent curdling.
Step 1
In a large bowl, mix the chicken with ginger-garlic chili paste, salt, and turmeric. Set it aside to marinate while you prepare the other ingredients.
Step 2
Heat some oil in a big pot and toss in the whole spices. Let them sizzle for about a minute, then add the chopped onions. Cook until they turn a nice light golden brown.
Step 3
Stir in the tomatoes, chili powder, salt, coriander powder, and chili flakes. Give everything a good mix, then add the marinated chicken along with some water. Let it cook for about 8-10 minutes.
Step 4
Stir in the yogurt, cover the pot, and let it simmer on medium-low heat for 5-7 minutes.
Step 5
Meanwhile, blanch the spinach and chilies in boiling water for a minute, then quickly transfer them to cold water to keep the color bright. Blend them into a smooth paste.
Step 6
Add the spinach mixture to the chicken, mix well, and let it cook for another 8-10 minutes so all the flavors come together.
Step 7
Once it’s done, give it a final stir and serve hot.
